JP4582805B2 - Method for producing low fat solid roux and low fat solid roux - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a low fat and oil solid roux having a low fat and oil content used for making curry, palm, stew and the like, and a low fat and oil solid roux .

  As a roux used for making curry, hayashi, stew, etc., a solid roux obtained by hardening flour, seasonings and the like using a large amount of edible fats and oils is generally used. Normally, solid roux is produced by heating and mixing edible oils and fats, flour, seasonings, etc. to prepare a liquid, fluid, heated molten roul, pouring the heated molten roul into a container, filling it, and cooling and solidifying it. (See, for example, Patent Document 1).

That is, the production line including the following steps is used for the production of the conventional solid roux.
(1) Preparation of heated melted roux → (2) Filling the product container with melted luo → (3) Cooling the product container filled with melted luu and cooling the product container with multiple continuous meals in the product container make.

By the way, recently, directivity toward low-calorie foods has been strengthened, and as a corresponding to this, Patent Document 2 proposes roux with a reduced content of fats and oils. The low fat content disclosed in Patent Document 2 is in the form of a paste containing a large amount of moisture.
JP-A-11-332526 JP 2001-269144 A

  In fact, solid ruu is overwhelmingly occupied in the market for ruu. In view of this situation, the present inventors prepared a low-fat roux by reducing the amount of fats and oils from the conventional high-fat solids roux in order to develop solid roux with low fat content by sticking to the solid roux. As a result of observing the properties of this low-fat roux, it was found that as the oil content decreased, the flowability of the roux decreased, making it difficult to use a conventional line for producing high-fat solid roux. .

  In other words, currently marketed high-fat roux has a liquid and moderate fluidity after it has been prepared. However, in low-oil roux with a reduced fat content, the prepared roux was vowel It was found that the physical properties lacked fluidity. From this, not only is it difficult to prepare low-fat roux and subdivide it into predetermined amounts, but it is difficult to fill each product container, and even if the product container filled with low-fat roux is cooled, It turned out that it was practically impossible to form solid roux with a certain shape.

  In addition to this, in the case of pressure molding, there is the following problem as to whether the low fat solid roux dissolves quickly like the conventional high fat solid roux. In other words, consumers are accustomed to the quick solubility of conventional high fat solid roux, and even low fat solid roux wants to dissolve quickly without making lumps as before when cooking at home. Is easy to imagine. However, it is difficult to form a solid low-density fat even when the solid low-fat roux is molded, even if the loose roux is pressed, there is a possibility that a part that is easy to dissolve and a part that is difficult to dissolve are mixed. is there.

  Therefore, an object of the present invention is to provide a method for producing a solid roux having a low fat content, which has an appropriate shape retaining property, and dissolves quickly without making a lump during cooking.

  The present invention separately prepares a mold for molding a low fat and oil roux into a solid shape of a predetermined shape, and after preparing a low fat and fat roux and making a granular luo from the low fat and oil roux, This is based on the knowledge that the above-mentioned problems can be solved by molding luu with a mold.

That is, the above technical problem is according to the present invention.
A method for producing a low-fat solid roux having a low fat content,
A low oil and fat roux producing step comprising preparing a low oil and fat roux by heating and mixing raw materials containing starchy raw material, oil and seasonings, and an oil content of 10 to 25% by mass;
A powder roux production process for producing a granular luo mixed with granular particles having a maximum size defined and non-uniform size of the powder from the low fat fat obtained in the low fat fat production process, and the powder granules A mold filling process for filling the mold with ruu;
It achieves by providing the manufacturing method of the low fat solid roux characterized by including the low fat solid roux production | generation process which press-molds the granular lure with which the said shaping | molding die was filled, and forms low fat solid luu. Is done.

  In the present invention, “ruu” refers to a desired food such as curry, coconut, stew, soup, sauce, etc. by adding ingredients such as meat and vegetables together with water as necessary, and cooking by boiling. It is a food material for cooking. “Solid roux” refers to block-shaped roux and does not include roux such as powder.

  In a preferred embodiment of the present invention, as a material for preparing low fat and fat roux, a starchy raw material, fats and seasonings are included, and the fat content is 10 to 25% by mass (hereinafter, “% by mass” is “%”). Abbreviated), preferably 12 to 25%, more preferably 12 to 22%, and still more preferably 15 to 22%, with heat mixing to prepare a roux. By setting the oil and fat content in the above range, it is possible to produce a solid roux having a low oil and fat content that has good fragrance during eating, has shape retention, and dissolves quickly in hot water during cooking. When the oil content is less than 10%, it becomes difficult to form the roux into a solid form, and when it is excessively pressurized to form the roux, it becomes difficult to dissolve in hot water during cooking. In the present invention, the “fat content” refers to the fat content in solid roux and is measured by a Soxhlet extraction method.

  Examples of the starchy raw material used as a raw material for low fat and oil roux include wheat flour, corn starch, and potato starch. The content of the starchy raw material is preferably 10 to 40%, more preferably 20 to 35% in the raw material. Moreover, as fats and oils, if it is fats and oils used for an edible thing, it will not restrict | limit in particular, Any of natural fats and oils, processed fats and oils, and these mixtures can be used. Specifically, animal fats and oils such as beef tallow and pork fat, vegetable fats and oils such as palm oil, cottonseed oil and corn oil, or a mixture thereof can be mentioned.

  Examples of the seasoning include sugars such as salt and sugar, sodium glutamate, tomato, apple, carrot, onion, cheese, honey, chutney, yeast extract, fruit, bouillon, etc., paste, milk powder, and the like. The content of the seasoning is determined as desired, but is preferably 20 to 50%, more preferably 30 to 40% in the raw material. Moreover, you may use spices, such as curry powder, and it is good that it is 1 to 15% as content of a spice in the said raw material, for example.

  In addition to the above components, dextrin may be included in order to increase the solubility of solid roux in hot water. In this case, dextrin having a DE value of 5 to 40, more preferably 5 to 20 may be used. Thereby, the solubility to hot water of solid roux can be improved suitably, without giving the influence on flavor to foodstuffs, such as curry. In the case of using dextrin, the content is preferably 3 to 20%, more preferably 5 to 15%, in the above raw materials. In addition, emulsifiers, thickeners, antioxidants, flavoring agents, coloring agents, and the like can also be used.

  When producing low-oil fat roux, the above raw materials are heated and mixed to prepare roux. The heating and mixing here is a cooking device having a stirring means, specifically disclosed in, for example, Japanese Patent Laid-Open No. 8-309171. It is preferable to carry out with a mixed stirring device (a cooker with a stirrer). The heating and mixing of the raw materials is preferably performed at a product temperature of 70 to 130 ° C. for 10 to 120 minutes. More preferably, the product temperature is 80 to 120 ° C. for 20 to 90 minutes. In the present invention, first, the starchy raw material and fats and oils may be heated and mixed, and then a seasoning may be added and heated and mixed. In this case, the starch raw material and the oil / fat are preferably heated and mixed at a product temperature of 110 to 130 ° C. for 20 to 120 minutes. Heating and mixing after adding the seasoning is preferably performed at a product temperature of 70 to 130 ° C. for 10 to 120 minutes. More preferably, the product temperature is 80 to 120 ° C. for 20 to 90 minutes.

  After preparing the low fat fat roux, it is not pressure-molded with a mold including a male mold and a female mold. Instead, the powder low roux is made from the prepared low fat fat roux and filled with the powder roux. . As described above, in the present invention, after preparing a low oil fat roux, a powdered luo is prepared from the low oil fat roux and filled with a mold to obtain a solid roux. Since it has fluidity, it becomes easy to uniformly fill the mold.

  It is preferable that the granular roux is a mixture of granular roux and powder roux. More preferably, the granular luo is a mixture of granular and powdered lures of various sizes, and most preferably the maximum size of the granular luo is defined.

Filling the mold with powdered roux makes it easy to obtain a solid roux with a uniform density without excessive pressurization, and can be molded with an appropriate bulk density that includes air and a relatively low density. it can. And the solid roux obtained by this becomes good solubility. The pressurizing condition suitable for the purpose of the present invention is preferably 0.5 to 80 kg / cm ³ , more preferably 1.0 to 50 kg / cm ³ . The obtained solid roux preferably has a bulk density of 0.85 to 1.35 g / cm ³ , more preferably 0.90 to 1.35 g / cm ³ , and still more preferably 0.95 to 1. .20 g / cm ³ . Incidentally, the solid roux is on to rapidly dissolved in hot water, it is preferred that the volume is 5～60Cm ^3, more preferably 10 to 50 cm ^3, more preferably from 10 to 30 cm ^3. The solid roux preferably has a moisture content of about 1 to 10%.

  In a preferred embodiment of the present invention, the powdered roux is a primary process for producing pellet-shaped or granular roux from the prepared low-oil fat roux, for example, through a filter having a large number of small holes of a predetermined size. And it is preferable to make it small in steps in the second step of making a granular luo from this pellet-like or granular luo. Of course, you may make it make a granule roux directly from low oil fat roux by freeze-pulverizing the prepared low oil fat roux.

  In order to make a granular luo from the prepared low-oil fat roux, typically, the roux is prepared by extending it into a plate shape while cooling, and breaking it to make a massive roux. It is preferable to make a granular luo through the second step. Any method known to those skilled in the art may be used to cool the prepared low-fat roux into a plate shape in this way. For example, the roux is cooled from above and / or below by a belt conveyor with a cooling device. It can be carried out by carrying it. In this cooling, it is preferable to cool the roux to a temperature (product temperature) that is not higher than the melting point of the fats and oils contained in the low fat and oil roux. More preferably, in order to quickly cool the adjusted low fat and oil roux, it is preferable to cool to a temperature lower by 10 ° C. or more than the melting point of the fat. Specifically, for example, when the melting point of the oil or fat is 30 to 60 ° C., the roux is preferably cooled to 5 to 28 ° C. According to this, when making a lump of loaf from the prepared low fat and oil roux, by cooling it below the melting point of the fat and oil, the luo adheres to the pulverizer for making powdered roux from the lump of roux. It is possible to prevent the operation from being hindered. Here, the melting point of fats and oils refers to the rising melting point, which means the temperature at which most of the fats and oils turn into a liquid phase and the whole starts to flow with a small amount of remaining solid phase present. Varies depending on the oils and fats employed.

  For example, if a pellet or granule made in the first step is pressed into a solid mold without passing through the second step to form a solid, a large amount of air is in the solid Since the density tends to be non-uniform, chipping is likely to occur even if a slight external force is applied. Of course, the occurrence of chipping in the solid roux deteriorates the merchantability. In order to obtain a solid roux with a small amount of air and a uniform density from a pellet or granule, it is necessary to firmly compress the pellet or granule. Needless to say, this reduces the solubility during cooking.

  On the other hand, when trying to obtain solid roux by filling only the powder into the mold, it cannot be molded unless it is firmly pressed and hardened, resulting in a hard solid roux with high density and ensuring solubility during cooking. Not only is it difficult to handle, but powder luo is likely to adhere to equipment such as a molding machine, which may degrade the working environment. As described above, regarding the production of the low fat solid roux, ensuring uniformity of density and easy solubility is a problem that was not found in the high fat solid roux.

  In the present invention, since the granular luo in which the granular luo and the powder luo are mixed is used, the solid roul can be formed with a bulk density in a state in which the air is contained in the solid roul. There are no particular restrictions on the specific means for producing the granular luo, and a known crusher capable of producing the granular luo can be employed. Preferably, the maximum size of the granular luo is preferred. It is advisable to employ a pulverizer that can regulate the thickness to 5000 μm (5 mm) or less. It is preferable that a pulverizer suitable for this generates the granular roux through a screen having a specified opening size. In other words, the maximum size of the granular luo can be defined by passing the granular luo through a screen having an opening of 5000 μm or less (for example, an opening of 4000 μm). Therefore, in the sense of adjusting the size of the powdered luo made from the prepared low-fat roux to a predetermined value or less, the process of making the powdered luo can also be called a sizing process. In other words, by passing a screen having an opening with a predetermined opening size and defining the maximum size of the granular luo, the granular luo has a granular and powdery shape smaller than the maximum size. Lou can also be mixed. In this way, while defining the maximum size, a granular luo with various sizes of granular or granular luo was made, and this granular luo was molded with a molding machine, and firmly pressed However, it is possible to produce a solid roux having an appropriate bulk density and containing air, thereby making the solubility of the solid roux preferable during cooking.

  Low-fat-content roux prepared by heating and mixing has low fluidity and bogus physical properties, unlike ordinary high-fat content roux. For this purpose, an apparatus (pulverizer) for producing a granular luo by making it small in the first step and making a granular roux having a maximum size defined in the next secondary step. ) Can be prevented from adhering to the inside and lowering its working efficiency.

  In the present invention, after making a solid roux, it may be put in a product container to obtain a solid roux in a container. In this case, in order to accommodate two or more solid luu in the product container, it is possible to make individual accommodating parts in the product container and accommodate one solid luu in each accommodating part. It is preferable for preventing partial collapse of the solid roux. Thus, the solid roux containing a container which enables cooking for a desired number of persons can be manufactured by putting solid luo for a plurality of meals in one product container. Preferably, one person's solid roux is placed in 3-15 single product containers.

  FIG. 1 shows a flow of a line for producing a solid low-fat currant wax. Referring to FIG. 1, in the first step S <b> 1, starch raw materials such as wheat flour, fats and oils, seasonings, curry powder and the like are put into a cooker and heated while stirring in this cooker. Prepare oil and fat curry roux. In the next second step S2, the curry roux is taken out from the cooker, cooled while extending into a plate shape, and then broken to make a massive roux (S3). Then, in the next step, pellet-like or granular-like roux is made as a first step from block-like roux, and in the second step following this, a granule roux having a maximum size is made (fourth step). S4). By this granulation, the low-fat curry wax is adjusted to a size of 5000 μm or less, preferably 4000 μm or less, and various granular and powdery roux of this size or less are mixed.

  In the fifth step S5, the granular luo is filled into a separately prepared molding die by a predetermined amount, and is molded into a solid roux having a predetermined bulk density by the molding die. Next, in the sixth step S6, the molded solid roux is taken out of the mold, and the extracted solid roux is stored in a product tray. Then, in the seventh step S7, a peelable film is adhered to the product tray to seal the product tray, and in the next eighth packaging step, packaging of the product tray and subsequent product shipment Packed in cardboard.

  FIG. 2: shows the outline | summary of the equipment corresponded to the 1st process of process S1-S3 among the production lines of a low-fat oil curry roux. Referring to FIG. 2, reference numeral 1 is a cooker, and the cooker 1 includes a stirrer 2. The cooker 1 heats and mixes raw materials containing starchy raw materials, fats and oils and seasonings to prepare roux, and a jacket (not shown) while stirring the raw materials charged into the cooker 1 with the stirring means 2 It is designed to heat.

  After preparing the low-fat curry wax with the cooker 1, the low-fat curry wax is taken out from the cooker 1, and the taken out low-fat curry wax is left to the belt-type cooling device 3. The belt-type cooling device 3 is a device that cools the rail received from the cooker 1 to form a lump. The belt-type cooling device 3 includes two upper and lower transport conveyors 4 and 5 that are juxtaposed at a certain distance in the vertical direction. The upper and lower transport conveyors 4 and 5 have metal endless belts 10 and 11 that are stretched between drive pulleys 6 and 7 and guide pulleys 8 and 9, respectively. Further, the lower end of the lower conveyor 5 is extended upstream from the upstream end of the upper conveyor 4, and the upstream end of the conveyor 5 receives the roux from the cooker 1. Yes. The low-fat curry wax transferred to the lower conveyor 5 is extended into a plate shape by being sandwiched between the upper and lower endless belts 10 and 11, and is conveyed downstream while being cooled. .

The belt-type cooling device 3 is provided with cooling means 12A, 12B in the vicinity of the conveying surfaces of the upper and lower endless belts 10, 11, and the conveying surfaces of the endless belts 10, 11 are cooled by the cooling means 12A, 12B. Cooling while conveying roux by heat transfer from the cooled transfer surface. A scraper 13 is arranged close to the downstream end of the lower conveyor 4. The plate-like roux conveyed to the downstream ends of the conveyers 4 and 5 is scraped off by the scraper 13 and broken into a lump so that the roux is discharged from the end of the belt-type cooling device 3.

  The massive roux discharged from the belt-type cooling device 3 is put into a crusher 14 that forms pellet-like or granular luo with a filter having many small holes. The maximum size of the pellet-like or granular-like roux discharged from the crusher 14 is adjusted by the granulator 15 shown in FIG. As the granulator 15, a known one can be arbitrarily adopted. Referring to FIG. 3 showing an example of the granulator 15, the granulator 15 has a box 152 having an inlet 151 having an open upper end, and the box 152 has a triangular shape with a tapered lower end. A discharge port 153 opened downward is formed at the triangular lower end edge.

  The granulator 15 includes a rotating body 154 disposed inside the box 152, and the rotating body 154 is rotationally driven in one direction by a motor (not shown). The rotating body 154 is roughly configured by a pair of front and rear circular discs 155 arranged at both ends thereof, and a plurality of rectangular cross-section rods 156 arranged on the outer periphery of the disc 155, and the rods 156 are arranged in the circumferential direction and the like. Arranged at intervals. In the box 152, a screen 157 is disposed around the rotating body 154, and the screen 157 is provided with a number of slits 157a.

  The lump and / or the coarsely crushed roux that has entered the inside of the granulator 15 through the input port 151 collides with the rod 156 of the rotating body 154 and is finely granulated while passing through the opening of the screen 157, that is, the slit 157a. It is discharged downward through the outlet 153. As described above, the particle sizer 15 is discharged from the particle sizer 15 by passing through the opening of the screen 157, that is, the slit 157 a, and the size of the particle size is specified and the particle size discharged from the particle sizer 15. As for the roux, granular and powdery roux are mixed. Needless to say, this granule roux has fluidity.

  The maximum size of the powder grain can be controlled mainly by the slit 157a of the screen 157. In the embodiment, the size of the opening, that is, the slit 157a is 4000 μm (4 mm), but is not limited to this value, and may be 5000 μm (5 mm) or less.

  The granule roux discharged from the particle sizer 15 is molded into a predetermined shape using the pressure molding apparatus 25 in the molding step S5, and thereby becomes a solid roux. FIG. 4 is a diagram for explaining the outline of the molding apparatus 25 first. Referring to FIG. 4, the mold 26 includes a female mold 26 (A) and a male mold 26 (B), and moves intermittently in the horizontal direction. The male mold 26 (B) is provided so as to be movable up and down. The operation of the pressure molding apparatus 25 will be described. First, in step 1, the molding die 26 is positioned below the powder luo containing box 27. The granular luo filling box 27 is supplied with granular luo from the granulator 15 described above. In this step 1, the male mold (B) is positioned at the lowest stroke position, and a molding cavity 28 having an upper opening is formed by the side wall of the female mold 26 (A) and the top surface of the male mold 26 (B). This molding cavity 28 is filled with the powder luo from the powder luo container box 27. Next, in step 2, the mold 26 is moved in the horizontal direction. At this time, the powder luo is scraped off by the lower end of the powder luo storage box 27, and a predetermined amount is placed in the molding cavity 28 of the mold 26. Filled with powdered roux.

  Next, in step 3, the molding die 26 is moved below the pressing plate 29 to close the upper end opening of the molding cavity 28, and in this state, the male die 26 (B) is moved upward to a predetermined molding stroke position and powdered. Solid luo R is formed by pressing the granular luo. In step 4, the mold 26 is further moved to open upward again, and in this state, the female mold 26 (A) is further raised to the upper limit position. As a result, the solid luo R, which is a molded product, is discharged upward from the mold 26. The solid roux R discharged from the mold 26 is removed from the mold 26 by, for example, the dispensing means 30.

  5-10 is a figure for demonstrating the shaping | molding apparatus 40 of the other example which can be employ | adopted at the process (S5 of FIG. 1) which shape | molds low fat solid roux. The molding apparatus 40 includes a plurality of molding dies 402 provided in moving means such as a moving table 401. The movement table 401 performs an intermittent movement operation of stopping at a plurality of stations and performing a predetermined work and then moving to the next station.

  Referring to FIGS. 5 to 10, the moving table 401 is provided with a plurality of molds 402 and 402 that are separated in the moving direction of the moving table 401 (for example, the direction indicated by the arrow in FIG. 5). In the drawing, a reference symbol “L” is added to the molding die 402 on the moving direction advance side of the moving table 401, and a reference symbol “T” is added to the molding die 402 on the delay side for identification.

  The female mold 403 of each forming mold 402 is constituted by a sleeve extending downward from the moving table 401, and the sleeve (female mold) 403 has a substantially sectoral cross section. A male mold 404 is inserted into the female mold 403 from below, and a molding cavity 405 is formed by displacing the male mold 403 downward. By pushing the male mold 403 upward, powder particles in the molding cavity 405 are formed. Luo can be pressure molded.

  The male mold 403 has a lower end flange 404a. When the lower end flange 404a is lifted up to an upper limit position where the lower end flange 404a is in contact with the lower surface of the moving table 401, the upper end surface of the male mold 403 coincides with the upper surface of the moving table 401. Designed. In addition, the lower end surface of the female die 403 and the lower end flange 404a of the male die 403 are held in a state of being attracted by the permanent magnet 406.

  FIGS. 5 and 6 show a powder luo filling station ST1 for filling the mold 402 with the powder luo, and FIG. 5 shows a state in which the mold 402 is positioned below the powder luo storage box 27. FIG. These are the figures for demonstrating the process of filling powder-like roux in the shaping | molding die 402 next. A cylinder rod 408 extending upward is arranged at the powder particle filling station ST1, and an electromagnet 409 is provided at the tip of the cylinder rod 408. The magnetic force exerted by the electromagnet 409 is the permanent magnet described above. It is larger than the magnet 406.

  At the powder luo filling station ST1, the cylinder rod 408 is waiting in a state of extending upward, and when the forming die 402 is positioned at the powder luo filling station ST1, the upper end of the cylinder rod 408 is the male die 404. The male die 404 is in contact with the lower end surface, and is attracted to the upper end surface of the cylinder rod 408 by the electromagnet 409 (FIG. 5). Next, as shown in FIG. 7, the cylinder rod 408 moves downward while adsorbing the male mold 404. The lower end stroke position of the male mold 404 is defined by the filling amount adjusting plate 410.

  The filling amount adjusting plate 410 is provided with a filling amount fine adjusting table 411 at a position corresponding to the delay side forming die 402T, whereby the die stroke position of the male die 403T of the delay side forming die 402T is determined. It is higher than the lower end stroke position of the male die 403L of the advancing side mold 402L. Therefore, the volume of the molding cavity 405T generated in the delay side mold 402T is smaller than the volume of the molding cavity 405L of the lead side mold 402L. In accordance with the downward stroke of the male mold 404 described above, the powder luo flows into the respective molds 402 from the powder luo storage box 27.

  When the work at the granular luo filling station ST1 is completed, the moving table 401 starts to move, and the molding die 402 is sent to the next station ST2, but the delaying die 403T is advanced to the granular luo filling station ST1. A guide 412 is disposed at the side end, and this guide 412 engages with the lower end flange 404a of the male mold 404T of the delay side mold 403T to forcibly lower the male mold 404T to the lowest stroke position. . That is, in the middle of the work at the powder granule filling station ST1, the lower end flange 404a of the male mold 404T of the delay side mold 403T is slightly lifted by the filling amount fine adjustment table 411, but the movement table 401 is moved. Immediately after the lower end flange 404a of the male mold 404T of the delay side molding die 403T is released from the filling amount fine adjustment table 411, the delay side male mold 404T is forcibly filled by the guide 412. Lower to the volume adjustment plate 410. As the delayed male mold 404T is lowered by the guide 412 to the lowermost stroke position, additional powder luo flows into the delayed male mold 404T from the powder luo containing box 27.

  In this way, the volume of the molding cavity 405T of the delay side mold 402T is made slightly smaller than the advance side mold 402L at the stage of filling the mold 402 with the powder luo at the powder luo filling station ST1, and the moving table 401 is made smaller. When the mold 402 is moved and sent to the next station ST2, the lower end edge of the powder luo containing box 27 is used to scrape and control the amount of the powder luo in each mold 402. By lowering the male mold 404T, the volume of the mold cavity of the delayed mold 402T is made the same as the volume of the advanced mold 402L, so that the amount of the granular luo filled in both molds 402L and 402T is substantially reduced. Can be the same.

  In other words, when the molding cavities 405T and 405L of the molds 402T and 402L on the delay side and the lead side have the same volume from the beginning at the powder and grain filling station ST1, the powder and luo are formed into the molds 402T and 402L. When the amount of each molding die 402 is controlled by scraping at the lower end edge of the granular luo storage box 27 while moving the moving table 401, the molding die 402T, 402L and the granular luo storage box 27 As a result, the late-side mold 402T tends to be compressed by the relative movement between the lag-side mold 402T and, as a result, the lag-side mold 402T has more powder than the advanced-side mold 402L. The problem of filling the grain roux occurs. On the other hand, when the volume of the molding cavity 405T of the delay side mold 402T is made slightly smaller than the advance side mold 402L and the moving table 401 is moved to send the mold 402 to the next station ST2 as described above. When the amount of each mold 402 is controlled by scraping at the lower end edge of the powder luo containing box 27, the male mold 404T of the delay mold 402T is lowered so that the volume of the advance mold 402L is made common. It is possible to make the amount of the granular luo filled in both molds 402L and 402T the same.

  This can be applied generally to powder particles or powders regardless of whether or not they contain fats and oils. That is, it has a plurality of molds that open to a table that moves in sliding contact with the lower edge of a stationary box containing powder particles, and these molds are arranged on the moving side advance side and the delay side of the table. When the amount of powder filled in the mold is controlled by moving the table to scrape the powder filled in the mold at the lower edge of the powder or powder storage box, the plurality of molds are When the powder particles are positioned below the particle or powder storage box and flowed into the plurality of molds from the particle or powder storage box, the volume of the mold cavity of the delay mold is increased. Make the volume slightly smaller than the volume of the mold cavity of the mold, then move the table and scrape the powder or powder that has flowed into the plurality of molds at the lower edge of the powder or powder storage box, Mold By modified to be identical to the volume of the mold forming cavity volume the leading side of the mold cavity, it is possible to make uniform the amount of particulate or powder molding in the plurality of molds.

  FIG. 8 shows a molding station ST2 that presses the granular luo with a male mold 404 to form a solid luo of a predetermined shape. The pressing plate 29 described above is disposed in a horizontal state at the molding station ST2. When the mold 402 arrives at the molding station ST <b> 2, the upper end opening of the female mold 403 is closed by the pressing plate 29. In the molding station ST2, a press cylinder rod 420 extending upward corresponding to each male mold 404 is disposed, and the press cylinder rod 420 extends upward so that the inside of the molding die 402 is expanded. The powder roux is pressure-molded.

  After the molding operation at the molding station ST2 in FIG. 8 is finished, the moving table 401 moves and proceeds to the product discharge station ST3 for discharging the molded solid roux from the mold 402 shown in FIG. The product discharge station ST3 is provided with a cylinder rod 430 of a discharge cylinder. The cylinder rod 430 of the discharge cylinder extends upward and pushes each male die 404 to the upper end stroke end. The solid roux R is discharged upward from each female mold 403. The solid roux R discharged from the mold 402 is stored in the product tray in the next step S6 (FIG. 1).

  In FIG. 10, after removing the solid roux, the moving table 401 moves and proceeds to the next standby station ST4. In this standby station ST4, the molding die 26 is in a state where the male die 404 is at the upper end stroke end, that is, the lower end flange 404a of the male die 404 is attracted to the lower end of the female die 403 by the permanent magnet 406. When the moving table 401 moves from the standby station ST4, the process proceeds to the powder / luo filling station ST1 described in FIG.

FIG. 11 shows a plastic product tray 50 for containing low fat solid curry wax. The product tray 50 has five solid lue storage chambers 501 opened upward for receiving five solid luws R, respectively. Here, as an example, the solid roux R is formed into a substantially fan-shaped shape in plan view, and each solid roux R is accommodated in an independent solid luo accommodating chamber 50. By the way, the flat-shaped fan-shaped solid roux R has a wall thickness of about 18 mm, a height of about 33 mm when viewed from the top, and a volume of about 20 cm ³ , serving as a serving (about 19 g). Equivalent to. Accordingly, the product tray 50 can independently accommodate five separate meals of solid roux R. As can be understood by those skilled in the art, after receiving solid luo R in the product tray 50, the product tray 50 is sealed by releasably bonding a film (not shown) to its upper end flange 502. Then, the product tray 50 is packaged and packed in cardboard in the subsequent eighth step. In this process, the product tray 50 containing the solid roux R is weighed. As a result of this weighing, when the weight is lighter or heavier than the specified weight, the result is fed back, and the filling amount adjustment plate 410 described with reference to FIG. 6 is raised or lowered.

  The outline of this feedback control will be described with reference to FIG. 12. When the weight of the product tray 50 containing the solid roux R is lighter than a predetermined threshold, control for lowering the filling amount adjustment plate 410 is executed. On the other hand, when the weight of the product tray 50 containing the solid roux R is heavier than a predetermined threshold, control for raising the filling amount adjustment plate 410 is executed. The amount by which the filling amount adjusting plate 410 is lowered and raised is actually taken, and the relationship between the weight deviation of the product tray 50 containing the solid roux R and the moving amount of the filling amount adjusting plate 410 is incorporated into the program. Just keep it. Needless to say, the volume of the molding cavity 405 of the molding die 402 can be increased by lowering the filling amount adjusting plate 410, thereby increasing the amount of granular luo filled in the molding die 402. be able to. On the contrary, by raising the filling amount adjusting plate 410, the volume of the molding cavity 405 of the molding die 402 can be reduced, thereby reducing the amount of powdered luo filled in the molding die 402.

  In this way, the weight of the product tray 50 containing the solid roux R is weighed and the result is fed back to the control of the height position of the filling amount adjustment plate 410, so that it is contained in the product tray 50 at the time of product shipment. The uniformity of the weight of the solid roux R can be ensured.

  FIG. 13 is a perspective view of the male mold 26 (B) used for forming the solid curl R described with reference to FIG. 11. The male mold 26 (B) pressurizes the powdered luo with its ceiling surface 261, but the male mold 26 (B) is the same as the substantially triangular ceiling surface 261 including three curved corner portions 262. A three-dimensional shape having a height with a cross-sectional shape is formed, and the three side walls 264 except for the corner portion 263 extending in the vertical direction of the three-dimensional shape are notched in portions that leave the vicinity of the ceiling surface 261. A notch-shaped portion 264a is formed, and the notch-shaped portion 264a extends to the lower end of the male die 26 (B). That is, the notch-shaped portion 264a is open downward. In FIG. 13, two notch-shaped portions 264 a are illustrated, but the remaining one notch-shaped portion 264 a does not appear in the drawing because of drawing.

  As described above, the male mold 26 (B) is formed with a notch-shaped portion 264a that is opened downward with the corner portion 263 extending in the vicinity of the ceiling surface 261 and in the vertical direction, thereby forming the wall surface of the female mold 26 (A). It is possible to prevent the vertical movement of the male mold 26 (B) from being hindered by the powdered luo adhering to the surface.

  That is, when the notch-shaped portion 264a is omitted from the male mold 26 (B) and all the cross-sectional shape thereof is the same as the ceiling surface 261 in the vertical direction, the powder particles attached to the wall surface of the female mold 26 (A). There is a possibility that the vertical movement of the male mold 26 (B) may be hindered by the bite between the wall and the wall of the 26 (B), but as shown in FIG. By providing the notch-shaped part 264a opened in the upper part, the upper end belt-like part 265 between the ceiling surface 261 and the notch-shaped part 264a of the granular luo adhering to the wall surface of the female mold 26 (A) is the female mold 26. The function is to scrape off the powdered luo adhering to the wall surface of (A), and the particle adhering to the wall surface of the female mold 26 (A) by the cleaning function of the wall surface of the female mold 26 (A) performed by this upper end band-shaped portion 265. It is possible to suppress the occurrence of a phenomenon in which Luu bites between the wall surfaces of 26 (B). Further, since the three corner portions 263 extending in the vertical direction have the same outline as the three corner portions 262 of the ceiling surface 261, the male mold 26 (B) is inclined in the female mold 26 (A). Can be prevented.

  This is not limited to the male shape (B) having a substantially triangular shape in a plan view, and can be similarly applied to a male shape having a polygonal shape such as a substantially rectangular shape in a plan view. Further, the present invention is not limited to the low oil / fat granule Carreau, but can be applied to the formation of a granule or a powder in general.

(Examples 1-4) :
Solid roux was manufactured using the raw materials shown in Table 1 below. That is, first, beef tallow, wheat flour and corn starch were put into the cooker 1 to start heating and mixing. When the product temperature reached 120 ° C., the temperature was maintained for 30 minutes. Furthermore, another raw material was added to this, and heating and mixing were continued. When the product temperature reached 100 ° C., this temperature was maintained for 20 minutes to prepare a roux. Next, the obtained roux was transferred to the upstream end of the conveyer 5, cooled to an article temperature of 20 ° C. while being conveyed by the conveyers 4 and 5, and scraped with a scraper 12 to prepare a coarsely crushed roux. The cooling here was carried out by spraying cooling water at 10 ° C. from the cooling means (showers) 12 and 13 onto the conveying surfaces of the conveying conveyors 4 and 5 and transferring heat from the conveying surfaces of the conveying conveyors 4 and 5.

  Next, the coarsely pulverized roux is put into the granulator 15 and passed through a screen 157 provided with a slit 157a having a size of 4 mm in the granulator 15 to obtain a powder having a maximum size of 4000 μm. Made grain roux. Next, the obtained powdered luo is filled in the mold 26 (Step 1), and the amount is adjusted by cutting (Step 2). Thereafter, the male mold 26 (B) is moved upward to make Table 2 below. A solid roux R was obtained by pressure molding under the pressurization conditions shown in FIG. The volume and bulk density of the obtained solid roux R were as shown in Table 2. Moreover, the moldability, solubility, and cooking feeling of the obtained solid roux were all good.

(Comparative Example 1) :
A solid roux was obtained in the same manner as in Example 1 except that a mixture of lump and coarsely crushed roux was prepared in the same manner as in Example 1 and this was not pulverized by the granulator 15. As shown in Table 2, the solid roux of Comparative Example 1 was inferior in moldability.

（表中、部は質量部を表す。）

(Comparative Example 2) :
Solid roux was obtained in the same manner as in Comparative Example 1 except that the pressurizing condition of the press molding was 100 kg / cm ³ . As shown in Table 2, the single-piece roux of Comparative Example 2 was inferior in solubility.

(In the table, parts represent parts by mass.)

Formability * 1: Packed luws that are individually and independently contained in the product container are packed in cardboard (equivalent to a total weight of about 15 kg), fixed to a vibration testing machine, and vibrated in the vertical direction (acceleration: 9.8 m / s ² ). Next, after dropping the cardboard from the height of 35 cm twice on the bottom surface, once on the top surface, and once on each side surface, if there is no crushed solid roux, “○” When there was what was crushed inside, it evaluated as "x".

  Solubility * 2: Solid roux is poured into a pan containing ingredients (carrots) and hot water (95 ° C) in the same ratio, and then moved back and forth with a spoon every other second, after 4 minutes have passed, When it was completely dissolved, it was evaluated as “◯”, and when it was not melted, it was evaluated as “x”. Note that “「 ”indicates that the solution was completely dissolved within 2 minutes.

Cooking feeling * 3: “○” if the cooking feeling is similar to that of commercially available roux (trade name: Vermont Curry), and “×” if it does not have the same cooking feeling. evaluated.

It is a manufacturing-process figure of the low fat-and-oil solid roux of an Example. It is a figure for demonstrating the outline | summary of a series of equipment which prepares a pellet form or a granular form roux after preparing low fat and oil roux. It is a figure for demonstrating the outline | summary of an example of the granulator for producing | generating a granular granule from a pellet form or granular form. It is a figure for demonstrating a series of processes which produce | generate a solid roux from a powder grain roux. It is a figure which shows the state immediately after moving the molding machine for shape | molding low-oil-fat solid roux to the 1st station. It is a figure which shows the state which has filled the powder granule into the molding machine in the 1st station. In the process of shifting from the first station to the next station, the male mold of the delay side molding machine is forcibly lowered and the height position of the male mold is adjusted to the same height position as the advance molding machine. is there. It is a figure which shows the state currently pressure-molded in the 2nd station. It is a figure which shows the state which discharged | emitted solid roux from the shaping | molding die in the 3rd station. It is a figure for demonstrating the state of the shaping | molding die of a waiting station. As a specific example, it is a figure for demonstrating accommodating low fat and oil solid roux in each of five independent luo accommodation chambers of a 5-piece product tray. It is a figure for demonstrating the feedback control of the quantity of the granular lure with which a molding machine is filled in a 1st station. It is a perspective view of the male type | mold of a molding machine.

Claims (6)

A method for producing a low-fat solid roux having a low fat content,
A low oil and fat roux producing step comprising preparing a low oil and fat roux by heating and mixing raw materials containing starchy raw material, oil and seasonings, and an oil content of 10 to 25% by mass;
Production of a granular luo from the low fat and oil obtained in the low fat and oil producing process to produce a granular luo mixed with granular and non-uniformly sized powder with a maximum size of 5000 μm (5 mm). Process,
A mold filling step of filling the powdered luo into a mold;
A method for producing a low-oil solid roux comprising: a low-oil solid roux forming step of forming a low-oil solid roux by pressure-molding the granular luu filled in the mold.   The manufacturing method of the low fat and oil solid roux according to claim 1, wherein the low fat and fat roux prepared in the low fat and oil roux generation step is cooled to a melting point or lower of the fat and oil contained in the low fat and fat roux, and then the granular luo generation step is executed.   The low-oil fat solid process according to claim 1 or 2, wherein the powder-luo production step includes a plurality of pulverization steps in which the bulk luo made from the low-oil fat roo is stepwise reduced to produce the powder luo. A manufacturing method for roux. In the granule roux production step, a pellet-like roux is made from the bulk roux made from the low-oil fat roux, and then the pellet-like roux is passed through a screen to increase the maximum size of the granule roux. The manufacturing method of the low fat-and-oil solid roux as described in any one of Claims 1-3 restrict | limited to a predetermined magnitude | size.   The method for producing a low-fat solid roux according to claim 4, wherein the screen has an opening of 5000 μm (5 mm) or less. The low fat and oil according to any one of claims 1 to 5, wherein in the low fat and oil solid luu production step, the low fat and fat solid luu is pressure-molded so that a bulk density of the low fat and fat solid luu is 0.90 to 1.35 g / cm ^3. A method for producing solid roux.

Images