JP4584866B2 - Low fat solid roux - Google Patents

Description

The present invention relates curry, Hayashi, a low fat solids Le c having a relatively low fat content is used to make a stew or the like.

  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. An attempt was made to mold this low-fat roux to produce a solid roux, and the following problems were found.

  Currently available high-oil fat roux is prepared in a liquid form and has adequate fluidity. However, in low-oil fat roux with a reduced oil content, the fluidity of the prepared roux is rough. It was found that the physical properties are lacking. From this, it is not possible to make solid roux just by filling the prepared container into a product container and cooling it like a conventional high fat solid roux, and to make a low fat solid roux of a predetermined shape It is necessary to perform pressure molding.

  However, this induces the next new problem. In other words, when the prepared low fat fat roux is firmly pressed to make a solid roux, it becomes difficult to dissolve when cooking this, which is familiar with the quick solubility of conventional high fat solid roux. May not be accepted by consumers. On the other hand, when the low fat and fat roux prepared is made into a solid low roux having a relatively low density, there is a risk that the solid roux may collapse or partly lose during the distribution process. If the chip is missing, the product will be damaged.

  Accordingly, an object of the present invention is to provide a low-fat solid that has the same solubility as a conventional high-fat solid roux during cooking but has shape retention and can suppress occurrence of problems such as chipping in the distribution process. To provide Rou.

  A high fat solid roux containing a relatively large amount of fat is not made by compression molding the prepared high fat roux, and a relatively large amount of fat is dissolved by the heat applied during cooking. The high fat solid roux quickly dissolves during cooking because it is accompanied by a phenomenon in which the seasoning and starchy raw material are dissolved and dispersed. However, in the case of a low fat solid roux, the oil content of the low fat fat prepared is relatively small, and since pressure molding is required to make the solid roux, The same mechanism as high fat solid roux cannot be expected.

  The inventors of the present application, when the content of fats and oils is reduced, not only from the viewpoint of the pressure molding of solid roux, that is, from the viewpoint of bulk density, but also from the viewpoint of the size of the solid roux, that is, the volume of the solid roux It has been found that the above technical problem can be achieved by adding a viewpoint.

That is, the above technical problem is according to the present invention.
Starch material, a low-fat solids roux fat and oil content to be generated is 10 to 25 wt% by pressure molding roux prepared oil and seasoning heated mixture to,
The solid roux is a granular roux having a non-uniform size defined by a maximum size of 5000 μm (5 mm) produced by pulverizing roux prepared by heating and mixing the starchy raw materials, fats and seasonings. And powdered roux mixed together, and these are powdered roux bonded together with the oil and fat, the bulk density is 0.90 to 1.35 g / cm ³ , and the volume is 60 cm ³ or less. This is achieved by providing a fat solid roux.

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

  The fat content contained in the low fat solid roux of the present invention is 10 to 25% by mass. Thereby, the calories of the food cooked using the low fat and oil solid roux of the present invention can be reduced. The oil and fat content of the low fat and oil solid luu of the present invention is preferably 12 to 25% by mass, more preferably 12 to 22% by mass, and still more preferably 15 to 22% by mass. The fats and oils used as raw materials for luu in the present invention are not particularly limited as long as they are fats and oils used for food, and any of natural fats and oils, processed fats and oils, and mixtures thereof 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. In the present invention, the “fat content” refers to the fat content in solid roux and is measured by a Soxhlet extraction method.

  In addition, examples of the starchy raw material contained in the solid roux of the present invention include wheat flour, corn starch, and potato starch. 10-40 mass% is preferable and, as for content of the starchy raw material in solid roux, 20-35 mass% is more preferable. A mixture of two or more starches may be used, and preferably a mixture of wheat flour and corn starch can be used.

  As the seasoning contained in the solid roux of the present invention, those usually used when producing solid roux such as curry, hayashi, stew and the like can be used. Specific examples include sugars such as salt and sugar, sodium glutamate, tomato, apple, carrot, onion, cheese, honey, chutney, yeast extract, fruit, bouillon powder, paste, milk powder, and the like. The content of the seasoning in the solid roux can be determined as desired, but is preferably 20 to 50% by mass, more preferably 30 to 40% by mass in the raw material. In addition, spices such as curry powder may be used, and the content of the spices in the solid roux can be determined as desired, but is preferably 1 to 15% by mass in the raw material.

  In a preferred embodiment of the present invention, dextrin may be used in addition to the above raw materials. When it contains dextrin, it is preferable that dextrin is dispersed in solid roux. The mass ratio of oil and fat to dextrin in the solid roux is preferably 1: O.25 to 1: 1.5, more preferably 1: O.5 to 1: 1. A 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. Moreover, an emulsifier can also be used in order to improve the solubility of solid roux, for example, sucrose fatty acid ester can be mentioned. In addition, thickeners, antioxidants, flavoring agents, coloring agents, and the like can also be used.

The solid roux of the present invention can be obtained by heating and mixing the raw materials to prepare a low fat and oil roux, followed by pressure molding. 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 . cm ³ . In addition to this, the solid roux of the present invention, the volume is set to 60cm ³ or less, more preferably 10 to 50 cm ^3, more preferably set to 10 to 30 cm ^3. In this way, by suppressing the volume of one solid roux, although it has a relatively low density, even if the bulk density to be a solid roux with a certain degree of firmness is set, the solid roux during cooking can be quickly Solubility can be achieved. When the solid roux of the present invention is measured using a rheometer (plunger diameter 5 mm, table speed 1 mm / sec), it preferably has a hardness of 250 to 5000 gf in order to maintain the shape retention, more preferably 500 to 3000 gf, more preferably 500 to 2000 gf. The solid roux preferably has a moisture content of about 1 to 10% by mass. The rheometer used was RE-3305 manufactured by YAMADEN.

  In the solid roux of the present invention, first, raw oils are heated and mixed to prepare a low fat roux. The order of adding the raw materials can be arbitrarily determined, but the fats and oils and starchy raw materials may be mixed by heating, and then the seasonings may be added and mixed by heating. If the oil and fat and the starchy raw material are first heated and mixed, the flavor can be enhanced.

  In the preparation of low fat fat, starch raw materials may be added after mixing the fats and emulsifiers. By doing this, the emulsifier is dispersed in the fats and oils, and the starch raw materials and seasonings added later are more uniform. Therefore, the solubility of the solid roux of the embodiment can be improved. The order in which the seasonings are added can be arbitrarily determined, but liquid (paste-like) seasonings can be added and pre-stirred, and then the powder seasonings can be added and mixed by heating. By doing so, it is possible to prevent the occurrence of lumps in the low-fat roux to be prepared, and at the same time enhance the flavor. When dextrin is used, it is preferably added simultaneously with the powder seasoning. Moreover, for example, when preparing a low-fat curry curry, it is preferable to add curry powder after adding a seasoning and heating and mixing.

  The heating and mixing in the preparation of the low fat and oil roux is preferably performed by a heating cooking apparatus having a stirring means, specifically, a mixing and stirring apparatus (cooker with a stirrer) disclosed in, for example, JP-A-8-309171. 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. After the starchy raw material and fats and oils are heated and mixed, a seasoning may be further 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. The low-oil fat roux prepared by heating and mixing in this way is filled into a mold to obtain a solid roux.

  In a preferred embodiment of the present invention, the prepared low-fat roux is cooled and pulverized, for example, to prepare granular luws containing various sizes of granular and powdered roux. It is better to make a solid roux by filling it. Any method known to those skilled in the art may be used for this cooling. For example, the prepared low oil fat can be transported while being cooled from above and / or below by a belt conveyor with a cooling device. . In this cooling, it is preferable to cool the roux to a temperature (article temperature) below the melting point of the fats and oils contained in the roux. More preferably, it is good 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 / fat is 30 to 60 ° C., the low oil / fat roux is preferably cooled to 5 to 28 ° C. Thus, by cooling to a temperature below the melting point of the fats and oils contained in the low-fat roux, the low-fat roux adheres to the pulverizer for producing the granular roux and the ability of the pulverizer is reduced. Can be suppressed. 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.

There is no restriction | limiting in particular in the means for producing | generating a granular granule from the prepared low oil fat roux, What is necessary is just to carry out using a well-known grinder. The granular luo should contain a mixture of various sizes of granular and / or powdered roux, but more preferably the maximum size of the granular luo should be defined, The thickness is preferably 5000 μm, more preferably 4000 μm. In order to adjust the maximum size of such a granular luo, for example, the granular luo is discharged from the pulverizer through a screen opening such as an opening of 5000 μm or 4000 μm, and the granular luo discharged from the pulverizer is used to solidify It is better to mold roux. When the particle roux is sized using such a pulverizer, the particle roux discharged by the pulverizer is about 5000 μm (when using a screen with an opening of 5000 μm) or about 4000 μm (with an opening of 4000 μm). If the screen is used), the maximum size will be mixed with various sizes of lures.

Of course, a granular luo in which various sizes of granules and / or powders are mixed by finely adjusting the prepared luu has fluidity so that it can be uniformly filled into the molding cavity of the mold. Thus, it becomes possible to produce a solid roux having an appropriate bulk density without being strongly pressure-molded. For example, the pressurizing condition when molding solid roux is preferably 0.5 to 80 kg / cm ³ , more preferably 1.0 to 50 kg / cm ³ . And the solid roux made from the granule roux which mixed the granule of the various magnitude | sizes mentioned above and / or powder becomes favorable in the solubility at the time of cooking.

  In the present invention, the solid roux may be put into a product container in an independent state to obtain the solid roux contained in the container. In this case, 3 or more, preferably 3 to 15 solid roux, which are independent of each other, are stored in one product container. A solid roux can be provided that enables cooking.

  The above-described production method of the present invention can be concretely carried out using, for example, the production equipment for solid roux shown in FIGS. As shown in FIG. 1, the manufacturing facility includes a stirring cooking device 1 (a cooker with a stirrer), a belt-type cooling device 3, and a pulverizer 15 from upstream to downstream. The stirring cooking device 1 is for preparing roux, and the raw material charged in the stirring cooking device 1 is heated by a jacket (not shown) while stirring by the stirring means 2.

  The belt-type cooling device 3 is a device that cools the roux prepared by the stirring cooking device 1 to form a massive roux. In the belt type cooling device 3, two transport conveyors 4 and 5 are arranged at a certain distance in the vertical direction. The conveyors 4 and 5 have endless belts 10 and 11 made of metal that are stretched between drive pulleys 6 and 7 and guide pulleys 8 and 9, respectively. Further, the lower conveyor conveyer 5 is provided with an upstream end longer than the upstream end of the conveyer 4, and the roux prepared by the stirring cooking apparatus 1 is transferred to the upstream end of the conveyer 5. It is like that. Then, the roux transferred to the upstream end of the transport conveyor 4 is transported to the downstream side so as to be sandwiched between the transport surfaces of the endless belts 10 and 11 from above and below.

  The belt-type cooling device 3 is provided with cooling means 12 and 13 in the vicinity of the conveying surface of the endless belts 10 and 11, and the conveying surfaces of the endless belts 10 and 11 are cooled and cooled by the cooling means 12 and 13. Cooling while transporting roux by heat transfer from the transport surface. A scraper 14 is disposed close to the downstream end of the conveyor 4. The plate-like roux conveyed to the downstream ends of the conveyers 4 and 5 is scraped off by the scraper 14 and broken, and the resulting massive roux is discharged.

  The lump roux discharged from the belt-type cooling device 3 is put into the pulverizer 15 to be finely divided. As the pulverizer 15, a known one can be arbitrarily used, and if necessary, the screen is opened through a screen (not shown) provided inside or outside the pulverizer 15, and the screen has a large number of openings of 5000 μm, for example, 4000 μm. The maximum size of the granular luo is defined through the granular luo discharged from the pulverizer 15 and the maximum size is defined, and various sizes of granular and / or powdery roux are mixed. This granular luo is filled in a molding die 26 of a pressure molding apparatus 25 shown in FIG.

  The mold 26 of the pressure molding apparatus 25 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, and the male die 26 (B) is positioned at the lowest limit, so that the female A molding cavity 28 having an upper opening is formed by the side wall of the mold 26 (A) and the top surface of the male mold 26 (B), and the molding cavity 28 is filled with powdered luo. Next, in step 2, the mold 26 is moved in the horizontal direction, and at this time, the powder roux overflowing from the upper opening is scraped off by the lower end of the powder luo storage box 27, and the mold cavity 28 of the mold 26 is filled. Is filled with a predetermined amount of powdered roux.

  Next, in step 3, the mold 26 is moved below the press plate 29 to close the upper opening, and in this state, the male mold 26 (B) is moved upward to pressurize the granular luo 51, thereby solid bar 51. Form. 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 lure 51 is discharged from the mold 26. The solid lure 51 discharged from the mold 26 is paid out by the payout means 30.

FIG. 3 shows an example of packaging the solid lure 51 into the product tray 55. The illustrated solid roux 51 has a substantially fan-like three-dimensional shape in plan view, a thickness of about 18 mm, a height in plan view of about 33 mm, and a volume of about 20 cm ^3. Equivalent to about 19 g. The product tray 55 is provided with five independent solid lue storage chambers 551, and after the solid lure 51 is stored in each solid lue storage chamber 551, the film can be peeled and adhered to the upper end flange 552 of the product tray 55. Sealed.

(Examples 1-4) :
A solid lure 51 was produced using the raw materials shown in Table 1 below. That is, first, beef tallow, wheat flour and corn starch were put into a stirring cooking apparatus (cooker with a stirrer) 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 form a lump of roux. The cooling here was carried out by spraying cooling water at 10 ° C. from the cooling means (showers) 12, 13 onto the transport surfaces of the transport conveyors 4, 5 and transferring heat through the transport surfaces of the transport conveyors 4, 5.

  Next, the lump of bulk was put into the pulverizer 15 and passed through a screen having a large number of openings with an opening of 4 mm in the pulverizer 15 to produce a granular luo with a maximum size of 4000 μm. Next, the obtained powdered granular luo is filled in the mold 26 (step 1), and the amount is adjusted by cutting (step 2), and then the male mold 26 (B) is moved upward and added. The solid roux 51 was obtained by pressure molding. The hardness of the obtained solid roux 51 was measured using a rheometer (RE-3305 manufactured by YAMADEN) under the conditions of a plunger diameter of 5 mm and a table speed of 1 mm / sec. The volume and bulk density of the obtained solid roux were as shown in Table 2. Further, the shape retention, solubility and cooking feeling of the obtained solid roux were all good.

(Comparative Example 1) :
A solid roux having the same bulk density, volume and hardness was obtained in the same manner as in Examples 1 to 4 with an oil and fat content of 5%. As shown in Table 2, the solid roux of Comparative Example 1 was inferior to that of Examples 1 to 4 in all of shape retention, solubility and cooking feeling.

(Comparative Examples 2 and 3) :
In the same manner as in Examples 1 to 4, the mixture was heated and mixed in the same manner, and then subjected to pressure molding under different pressure conditions. As shown in Table 2, solid roux differing in terms of bulk density and hardness was obtained. As shown in Table 2, the solid roux of Comparative Example 2 was inferior in shape retention, and the solid roux of Comparative Example 3 was inferior in solubility.

(表中、部は質量部を表す。)

(Comparative Example 4) :
In the same manner as in Examples 1 to 4, the mixture was heated and mixed in the same manner, and then pressure-molded using different sized molds to obtain solid roux that differed in volume as shown in Table 2. As shown in Table 2, the solid roux of Comparative Example 4 was inferior in solubility.

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

Shape retention * 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 tester, 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, once on the top, and once on each side, if there is nothing crushed in the roux, “○”. When there was something, it was evaluated as “×”.

  Solubility * 2: Add roux into a pan containing ingredients (carrots) and hot water (95 ° C) in the same ratio, and then go back and forth with a spoon every other second, and after 4 minutes, the roux is completely When it was melted, 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: When the cooking feeling was similar to that of commercially available roux (trade name: Vermont Curry), when the cooking feeling was not the same, “X” was evaluated.

This shows the process from heating and mixing the raw materials to filling the mold. The process of pressure forming the raw material filled in the mold is shown. It is a perspective view which shows the specific example which accommodated the some low fat solid roux individually in the product tray.

Claims (3)

It is a low fat solid roux having a fat content of 10 to 25% by mass, which is produced by pressure-molding roux prepared by heating and mixing starchy raw materials, fats and seasonings,
The solid roux is a granular roux having a non-uniform size defined by a maximum size of 5000 μm (5 mm) produced by pulverizing roux prepared by heating and mixing the starchy raw materials, fats and seasonings. And powdered roux mixed together, and these are powdered roux bonded together with the oil and fat, the bulk density is 0.90 to 1.35 g / cm ³ , and the volume is 60 cm ³ or less. Fat and oil solid roux.   The low fat and oil solid roux according to claim 1, having a hardness of 250 to 5000 gf when measured with a rheometer under conditions of a plunger diameter of 5 mm and a table speed of 1 mm / sec. The low-oil fat solid roux according to any one of claims 1 and 2, wherein the roux prepared by heating and mixing contains dextrin, and a mass ratio of fat and fat to dextrin is 1: 0.25 to 1: 1.15 .

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