JP5092065B1 - Multi-layer roux and manufacturing method thereof - Google Patents

Abstract

[PROBLEMS] To provide a novel multi-layer which has an ingredient feeling different from that of conventional roux during cooking and after cooking, and which has a different flavor and texture and can be easily and efficiently produced economically. Providing Lou and its manufacturing method.
A multi-layer roux having a laminated structure in which a low-moisture sheet-like food layer is sandwich-laminated by at least two luo layers, wherein the low-moisture sheet-like food has the following characteristics and the low-moisture content: The sheet-like food itself is provided with at least one molten roul passage, or at least one molten roul passage is provided between the low-moisture sheet-like food and the container wall in which the low-moisture sheet food is contained, or the combination of the two A multi-layer luo comprising a luo passage, wherein the luo layer and the luo in the molten luo passage are connected and accommodated in a container, and sealed and wrapped as necessary. Can be solved. (Characteristics) It does not dissolve in fats and oils contained in roux. 2. It has a specific gravity equal to or lower than that of roux. 3. Water content is 10% by mass or less.
[Selection] Figure 1

Description

  The present invention relates to a multi-layered roux and a method for producing the same, and more specifically, a solid multi-layered roux having a laminated structure in which a roux layer and a low moisture sheet-like food layer are alternately laminated, and cooking When eating it after cooking, it has a different texture than conventional roux, and a new multi-layer roux with a different flavor and texture can be easily and efficiently economically. The manufacturing method relates to the manufacturing method.

In general, roux products such as curry, stew, hashed beef are heated and mixed with oil and flour at 100 ° C or higher to produce flour roux, and then add spices, sugar, salt, seasonings and other flavor ingredients, After mixing, the container is filled and cooled and solidified.
And in order to give a flavor to a roux product, grind | pulverized materials, such as cheese and corn, are sprayed on the roux surface, or it mixes in the roux uniformly.
However, if pulverized products are used, mixing them during cooking or eating will cause the pulverized products to be uniformly dissolved or mixed in the cooked sauce, resulting in loss of ingredients. Even when it was done, it became a uniform flavor and texture, and I could not enjoy the change.

  Therefore, a multi-layer roux including a flavor roux layer containing a flavor ingredient and a kokumi roux layer containing a kokumi ingredient has been proposed. (See Patent Document 1). However, such multi-layer roux takes time and has a problem that it cannot be easily and efficiently produced economically.

In addition, a liquid or paste-like material containing solid roux has been proposed (see Patent Documents 2-4). However, such a roux product has a problem that since the water activity of roux is high, flavor deterioration is accelerated due to oxidation and chemical changes of fats and oils, and the shelf life is too short to be put into practical use.
Therefore, a luu product has been proposed that solves this problem and has a sufficient shelf life, storage stability, and can be produced at an industrial level, and contains a liquid or paste-like material inside (see Patent Document 5). ).

JP 2007-135537 A JP-A-3-147769 Japanese Patent Laid-Open No. 3-147770 JP-A-4-63578 JP 2006-63147 A

A first object of the present invention is a solid multi-layer roux having a sandwich laminated structure in which a roux layer and a low moisture sheet-like food layer are alternately laminated, and when eating it during cooking and after cooking, The object is to provide a novel multi-layered roux that has a different texture from the conventional roux and has a different flavor and texture from the conventional roux and that can be easily and efficiently produced economically.
The second object of the present invention is to provide a production method for easily and efficiently producing the novel multilayered ruw.

  As a result of diligent research, the present inventors have sprinkled crushed materials such as cheese and corn on the surface of the roux in order to impart flavor to the roux product, and have specific characteristics without being uniformly mixed in the roux. In addition, the low moisture sheet-like food itself may be provided with at least one melted luw passage, or at least one melted luw passage may be formed between the low moisture sheet-like food and the container wall containing the food, or Using low-moisture sheet-like food with a melted roulette passage combining both, for example, this low-moisture sheet-like food is placed on the bottom of a container, and melted roux is supplied to form a luu layer on it Then, the supplied molten roux passes through the molten roul passage and flows between the bottom of the container and the low moisture sheet food to move the low moisture sheet food upward, and the low moisture After supplying the molten roux to the top of the tomato food, it is cooled and solidified by melting, so that the flavor and texture of the roux are different as well as the taste and texture during cooking and after cooking. The present inventors have found that a novel multilayer luw that can be produced efficiently and economically can be provided.

  Claim 1 of the present invention for solving the above-mentioned problems is a multi-layered roux having a laminated structure in which a low-moisture sheet-like food layer is sandwiched and laminated by at least two roux layers, the low-moisture sheet-like food. Has the following characteristics, and the low moisture sheet-like food product itself has at least one molten lure passage, or at least one molten lure passage between the low moisture sheet-like food product and a container wall that accommodates it. Or a melted lure passage combining both of the above, the luo layer and the luu in the melted luw passage are connected and accommodated in a container, and sealed and sealed as necessary. It is a multilayered roux characterized by this.

(Characteristic)
1. It does not dissolve in fats and oils contained in molten roux.
2. It has a specific gravity less than the specific gravity of the molten roux.
3. Water content is 10% by mass or less.

  According to a second aspect of the present invention, in the multi-layered roux according to the first aspect, the present invention has a laminated structure in which the above-mentioned roux layers and the low moisture sheet-like food layers are alternately laminated.

  According to a third aspect of the present invention, in the multilayer luu according to the first or second aspect, the container is a container having an uneven portion formed at the bottom.

A fourth aspect of the present invention is the method for producing a multilayer luo according to any one of the first to third aspects, comprising the following steps (1) to (4): This is a method for producing a multilayered roux.
(1) The low-moisture sheet-like food itself is provided with at least one molten roul passage for forming a low-moisture sheet-like food layer on the bottom of the container, or the low-moisture sheet-like food and its container A low-moisture sheet-like food product having at least one molten roul passage that can be formed between the wall and a melt roul passage that combines the two is disposed.
(2) Supplying molten roux for forming a roux layer thereon, the supplied molten roux passes through the molten roul passage and flows between the bottom of the container and the low-moisture sheet food. The low moisture sheet-like food is moved upward and the molten roux is also supplied to the upper surface of the low moisture sheet food.
(3) After step (2), the molten roux is solidified by cooling.
(4) After step (3), if necessary, hermetically package.

  According to a fifth aspect of the present invention, in the method for producing a multilayer luo according to the fourth aspect, before the step (1), a necessary amount of molten luu is supplied on the bottom of the container in advance.

  According to a sixth aspect of the present invention, in the method for producing a multilayered luo according to the fourth or fifth aspect, in the step (2), the supplied molten luu passes through the molten luu passage and the bottom of the container and the Preliminary tests determine the viscosity and feed rate of the molten roux and the cross-sectional area of the molten roul passage so that it can flow between the low moisture sheet foods and move the low moisture sheet foods upward. It is characterized by being controlled so as to be within the specified range.

Claim 1 of the present invention is a multi-layered roux having a laminated structure in which a low-moisture sheet-like food layer is sandwich-laminated by at least two roux layers, and the low-moisture sheet-like food has the following characteristics: The low-moisture sheet-like food itself has at least one molten lure passage, or the low-moisture-sheet-like food itself has at least one molten roul passage between the low-moisture sheet-like food and the container wall that accommodates it, or both A multilayered layer comprising: a combined melt luw passage, wherein the luo layer is coupled to the luo in the melted luw passage, and is contained in a container, and is sealed and sealed as necessary. Rou and
When cooking and after cooking, the flavor and texture are different from conventional roux, and it can be stored for a long time if sealed and packaged, and it can be manufactured easily, efficiently and economically. There is an effect.

  Since the low-moisture sheet-like food does not dissolve in the fat and oil components contained in the molten roux, the shape of the low-moisture sheet-like food does not collapse when the roux is filled from above the low-moisture sheet-like food. It has a remarkable effect that the low-moisture sheet-like food does not change or deteriorate during storage and transportation of the layered roux.

Since the low-moisture sheet-like food has a specific gravity less than the specific gravity of the molten luu, when the molten roux is supplied to the low-moisture sheet-like food disposed in the container, the low-moisture sheet-like food has a low moisture content from the low-water sheet-like food. After low-moisture sheet-like food does not sink into the roux after the low-moisture sheet-like food has flowed under the sheet-like food, it is lifted and floated by the low-moisture sheet-like food. It is easy to produce a remarkable effect that the multilayer structure of the multilayer luu of the present invention can be formed with high accuracy.
Low moisture sheet foods can be easily selected from the market, and if sealed, the moisture does not migrate to the low moisture sheet foods as well as the multi-layered roux itself, so the occurrence of mold and the like is suppressed, Preservability is further improved.

  When the multilayered roux of the present invention is put in a heating pan or the like during cooking using moisture, the roux melts and, for example, a low moisture sheet-like food made of frozen cheese softens by absorbing moisture and stirs. In addition, the softened cheese melts into a roux and a sauce containing the moisture used in cooking, and it turns into a spiral (marble), giving it a completely different appearance from a product made by mixing powdered cheese into a conventional roux, When you eat it, its flavor and texture are quite different and it is very delicious.

Claim 2 of the present invention is characterized in that in the multilayer roux according to claim 1, it has a laminated structure in which the roux layers and the low moisture sheet-like food layers are alternately laminated,
There is a further remarkable effect that the texture, flavor and texture can be changed more.

Claim 3 of the present invention is characterized in that, in the multilayer roux according to claim 1 or claim 2, the container is a container having an uneven portion formed at the bottom,
Since the bottom has an uneven part (for example, it may be a corrugated uneven part), the low moisture sheet-like food is disposed on the bottom of the container, and a molten roux is supplied to form a roux layer on the food. Then, when the supplied molten roux passes through the molten roul passage of the low moisture sheet-like food, it becomes easy to discharge gas such as air existing between the bottom of the container and the low moisture sheet-like food, There is a further remarkable effect that the molten roux can be easily allowed to flow between the bottom of the container and the low moisture sheet-like food to move the low moisture sheet-like food upward.
It is preferable to appropriately determine the shape, number and arrangement pattern of the uneven portions depending on the type of product.

According to a fourth aspect of the present invention, there is provided the method for producing a multilayered ruo according to any one of the first to third aspects, comprising the steps (1) to (4). A method for producing a multi-layer roux,
The novel multi-layer luo of the present invention can be easily and efficiently produced economically.

According to a fifth aspect of the present invention, in the method for producing a multilayer luo according to the fourth aspect, before the step (1), a required amount of molten luu is supplied to the bottom of the container in advance. Yes,
Since the low-moisture sheet-like food is disposed on the molten roux supplied on the bottom of the container, and the molten roux for forming the roux layer is supplied on the low-moisture sheet food, labor can be saved and two layers of the luo layer can be saved. As a result, a multi-layer roux having a laminated structure in which low-moisture sheet-like food layers are sandwich-laminated can be produced reliably and easily.

According to a sixth aspect of the present invention, in the method for producing a multilayered luo according to the fourth or fifth aspect, in the step (2), the supplied molten luu passes through the molten luu passage and the bottom of the container and the Preliminary tests determine the viscosity and feed rate of the molten roux and the cross-sectional area of the molten roul passage so that it can flow between the low moisture sheet foods and move the low moisture sheet foods upward. It is characterized by being controlled to be within the specified range,
The preferred relationship between the viscosity and supply speed of the molten luu and the cross-sectional area of the molten roul passage is determined in advance by a preliminary test and controlled to be within the determined range, making it easier, more efficient and economical. There is a further remarkable effect that it can be manufactured.

FIG. 1a is an explanatory diagram for explaining an example of the method for producing a multilayer luo of the present invention, and FIG. 1b is an explanatory diagram for explaining another example of the method for producing a multilayer luo of the present invention. 2 (a) to 2 (g) are cross-sectional explanatory views schematically illustrating a method for producing the multilayer luu of the present invention shown in FIG. 1b. FIGS. 3A to 3G are explanatory views for schematically explaining an example of the cross-sectional shape and number of the molten roulage passage of the low moisture sheet-like food and the arrangement pattern thereof. FIGS. 4A to 4D are explanatory views for schematically explaining examples of the shape and number of the concave and convex portions at the bottom of the container and the arrangement pattern thereof.

Next, the present invention will be described in detail with reference to the drawings. The following% shows the mass%.
1a and 1b are explanatory views for explaining a typical example of the method for producing a multilayer luu according to the present invention.
FIG. 2 is a cross-sectional explanatory view schematically illustrating the method for producing the multilayered luu of the present invention shown in FIG. 1b.
As shown in FIGS. 1a and 1b, in order to make the solid multilayer roux of the present invention, first, flour (water content: 10 to 15%) or starch (corn starch) according to the raw material formulation example illustrated in Table 1 ), Fats and oils (beef tallow, lard, palm oil, rapeseed oil, soybean oil, etc.) and seasonings such as salt, sugar, sodium glutamate, beef extract (liquid), caramel, soy sauce powder, and other than curry powder and curry powder Spices and the like are mixed, then heated to about 100 to 130 ° C. and roasted to reduce moisture, and if necessary, various seasonings and the like are mixed after the heating is completed.
The pasty roux after roasting preferably has a water content of 10% or less from the viewpoint of storage stability. More preferably, it is 8% or less because of stickiness due to separation of water and oil content of roux after cooling and solidification.
After the roasting, in the case of a batch production method, the molten roux after roasting is cooled to an appropriate filling temperature when filling the container, and temporarily stored at the filling temperature. In the case of the continuous production method, the cooling is continuously performed to the filling temperature, and the next step is immediately started.
Filling temperature of molten luu is sufficient as long as the molten roul is filled in the container and the surface of the filled rouls has fluidity so that it is flat. Check the correct temperature.
However, since the molten roux is cooled and solidified after filling, it is preferably filled at 90 ° C. or less from the viewpoint of cooling efficiency, and further 80 ° C. or less for the purpose of preventing separation of oil and fat by further cooling and solidifying. It is more preferable to fill with.
In order to form a laminated structure in which the low-moisture sheet-like food is sandwiched by the roux layer, the low-moisture sheet-like food is preliminarily made into a sandwich laminated structure with the molten roux layer. Filling is preferred.
For example, as shown in FIG. 1a, a portion of the molten roux is filled on the bottom of the container, a low moisture sheet-like food is placed thereon, and the remaining portion of the molten luu is filled thereon to reduce the moisture content. After sandwiching sheet foods with a melted roux layer, the filled container is cooled in a refrigerator and solidified to produce a composite roux, or as shown in FIG. 1b, a low moisture sheet on the bottom of the container A low-moisture sheet is arranged by filling the molten food onto the low-moisture sheet-like food and passing it between the bottom of the container and the low-moisture-sheet food. An example can be given in which the remainder of the molten roux is filled on the solid food and sandwiched with the molten roux layer, and then the filled container is cooled in a refrigerator and solidified to produce a composite roux. Then, the low moisture content of the sheet-like food is reduced through the melting roul passage. It preferred because it is possible to fix the minute sheet type food upon cooling.
In addition, in order to maintain the shape of solid roux at room temperature, the rising melting point (hereinafter referred to simply as the melting point) of the fats and oils used is often 35 ° C. or higher, and the melting point is 35 ° C. or higher. In the case of roux using fats and oils, fluidity is stable, and filling is preferably performed at 45 ° C. or higher.

That is, the solid multilayer roux of the present invention is mixed with wheat flour or starch, fats and oils, seasonings, etc., reduced in water by roasting, filled with molten roux into a container (45 to 90 ° C.), cooled. (20 to -15 [deg.] C., 5 to 60 minutes), solidified, hermetically sealed, and packaged into a product.
There is no problem if the cooling temperature is the temperature at which the molten roux solidifies, but if it occurs greatly due to a decrease in the temperature of the solidifying roux surface and the center, the surface of the roux will be recessed or hollow inside, and the appearance and division Therefore, it is preferable to cool at −15 ° C. or higher because it is necessary to consider the difference in the weight of the one piece. Further, if the cooling temperature is high, the solidification time of the molten rou becomes longer and the productivity is lowered, so that cooling at 20 ° C. or less is preferable. More preferred is cooling below.
The cooling time is not particularly limited as long as the molten roux is solidified, but since it is cooled not only to the surface but also to the inside, it is preferable to cool for 5 minutes or more even when the surface solidifies instantaneously, In view of productivity, it is preferably 60 minutes or less.

A typical example of the steps of filling, cooling, solidifying, and hermetically sealing using FIGS. 2 (a) to 2 (g) will be further described.
As shown in (a), a container 1 having an opening at the top and having an uneven portion 2 at the bottom is prepared. Specific examples of the shape and number of the concavo-convex portions formed on the bottom of the container and the arrangement pattern thereof are shown in FIGS.

(B) Then, a low moisture sheet-like food 4 provided with at least one molten roul passage 3 for forming a low moisture sheet-like food layer is disposed on the uneven portion 2 at the bottom of the container 1.

(C) When the molten roux 6 controlled to the filling temperature (45 to 90 ° C.) is supplied from above to the low moisture sheet-like food 4 from the nozzle 5 of the filling machine (not shown), a part of the molten roux 6 is in the form of a low moisture sheet. Although it stagnates on the food 4, the main body passes between the bottom of the container 1 and the low-moisture sheet-like food 4 via the molten roul passage 3.

(D) When the molten roux 6 is further supplied to the low moisture sheet-like food 4 from above, a part of the molten roux 6 accumulates on the low moisture sheet food 4 to become the molten luo 6-2. 3 through the bottom part of the container 1 and the low moisture sheet-like food 4 through 3 and between the uneven part 2 and between the uneven part 2 and the container wall of the container 1, Become.
The air existing between the bottom of the container 1 and the low moisture sheet-like food 4 and between the concavo-convex part 2 and between the concavo-convex part 2 and the container wall of the container 1 Since it flows out from between the low-moisture sheet-like foods 4, troubles such as air being entrained into the melted roux 6-1 to form small bubbles do not occur, and the filling can be satisfactorily completed in a short time.

  When supplying the molten roux 6 to the low-moisture sheet-like food 4 from above, if the molten luo 6 is supplied while vibrating the container 1, the air is discharged better, and the air is entrained in the molten roux and becomes a small bubble. It can be filled in a short time without any troubles. It is preferable to appropriately determine the frequency and magnitude of vibration during vibration.

(E) Further, even if the molten luo 6 is supplied from above, troubles such as air being entrained into the molten luo 6-1 to form small bubbles do not occur, and the molten roul can be filled in a short time. It moves between the bottom of the container 1 and the low moisture sheet-like food 4 through the passage 3 to move the low moisture sheet-like food 4 upward, and flows into the gap 2 and the low moisture sheet-like food 4. As a result, the molten roux 6-1 is formed and also accumulated on the low moisture sheet-like food 4 to form the molten roux 6-2, which is filled as shown in FIG.

(F) After the filling is completed, for example, at 15 to -10 ° C., it is cooled and solidified for 10 to 30 minutes, and stored in the container 1, the roux layer 6-1 (water content 1 to 5) It is possible to obtain the solid multi-layered roux of the present invention in which the low-moisture sheet-like food 4 (moisture content 1 to 5) is sandwich-laminated with the roux layer 6-2 (moisture content 1 to 5).

  Since the roux layer 6-1 and the roux layer 6-2 and the molten roux in the molten roux passage 3 are cooled and solidified, the roux layer 6-1 and the roux layer 6-2 are solidified by the solidified roux in the molten roux passage 3. It is connected. Since the luo layer has a laminated structure in which the luo layers are connected by the solidified rou in the molten luo passage 3, the multi-layer luo of the present invention is strong and does not delaminate.

(G) Thereafter, the product can be made into a product by sealing and sealing with a plastic film 7 having barrier properties and heat resistance so as to cover the opening of the container 1 and packaging it (not shown).
When the multilayered roux of the present invention is put in a heating pan or the like during cooking using moisture, the roux melts and, for example, a low moisture sheet food made of frozen cheese softens by absorbing moisture and softens when stirred. The melted roux and swirl (marble) in the sauce containing water used for cooking show a completely different appearance from the conventional roux powdered cheese. The flavor and texture were completely different and it was very delicious.

In the above example, the example of the solid multi-layer roux of the present invention having a laminated structure composed of three layers in which the low moisture sheet-like food 4 is sandwich-laminated with the roux layer 6-1 and the roux layer 6-2 is shown. The solid multilayer luu of the present invention is not limited to this laminated structure.
For example, although the low moisture sheet-like food 4 shown in (b) of FIG. 2 is not illustrated, the low moisture sheet-like food 4-1 on the bottom side of the container 1 and the low moisture sheet-like food 4- on the opening side of the container 1 are illustrated. 2 are stacked, and there is a molten roux passage 3 in each case, and there is unevenness on the mating surface of the low moisture sheet food 4-1 on the bottom side and the low moisture sheet food 4-2 on the opening side. If the unevenness or the like is a flow path of the molten roux, when the molten roux is filled from above, the molten roux flows through the molten roul passage 3 and the low moisture sheet-like food on the bottom side of the container 1 4-1 flows between the bottom of the container 1 and a roux layer 6-1 is formed.
When the molten roux is further filled, the molten roux flows between the low moisture sheet-like food 4-1 on the bottom side and the low moisture sheet food 4-2 on the container side, thereby forming a roux layer 6-3.
Furthermore, when the molten roux is filled on the low moisture sheet-like food 4-2 on the opening side of the container 1, a roux layer 6-2 is formed.
As a result, the roux layer 6-1, the bottom side low-moisture sheet-like food 4-1, the roux layer 6-3, the opening-side low-moisture sheet-like food 4-2, the roux layer including the roux layer 6-2 and the low The solid multilayer roux of the present invention having a laminated structure composed of five layers in which moisture sheet-like food layers are alternately laminated can be obtained.
Furthermore, by further stacking the low-moisture sheet food, a multi-layered roux having more layers can be obtained.
Further, for example, after the filling is completed as shown in (e) and the filling is completed, another low moisture sheet-like food 4 is arranged on the molten roux 6-2, and the filling temperature is controlled from the nozzle 5. When the melted roux 6 is supplied to the low moisture sheet-like food 4 from above, a part of the melt roux 6 enters between the low moisture sheet-like food 4 and the melted luo 6-2 through the melt luo passage 3, While filling the uneven part 2, it can be deposited on the low moisture sheet-like food 4 to form a molten roux 6-3 (not shown).
And after filling is completed, if it cools and solidifies as mentioned above, the low-moisture sheet-like food 4 will be sandwich-laminated by the roux layer 6-1 and the roux layer 6-2 which were accommodated in the container 1. Furthermore, the solid multilayer roux of the present invention having a laminated structure composed of five layers in which the other low-moisture sheet-like food 4 is sandwich-laminated by the roux layer 6-2 and the roux layer 6-3 can be obtained. .

  Further, another low moisture sheet-like food 4 is disposed on the molten roux 6-3, and the molten roux 6 controlled to the filling temperature from the nozzle 5 in the same manner as described above is replaced with another low moisture sheet-like food 4 from above. After the filling is completed and cooled and solidified as described above, the low-moisture sheet-like food 4 is contained in the container 1 by the roux layer 6-1 and the roux layer 6-2. The other low-moisture sheet-like food 4 is sandwiched and laminated with the roux layer 6-2 and the roux layer 6-3, and another low-moisture sheet with the roux layer 6-3 and the roux layer 6-4. The solid multilayer roux of the present invention having a laminated structure consisting of seven layers in which the foodstuffs 4 are sandwiched and laminated can be obtained.

  If this is further continued, the solid multilayer roux of the present invention having a laminated structure in which more layers are laminated can be obtained.

In the present invention, in the step (2), the supplied molten roux passes through the molten roul passage 3 of the low moisture sheet-like food 4 and flows between the bottom of the container 1 and the low moisture sheet-like food 4 to reduce the moisture content. In order to be able to move the sheet-like food 4 upward, it is necessary to design the temperature of the molten roux, the viscosity and feed rate of the molten roul, and the cross-sectional area of the molten roul passage.
However, these optimum values vary depending on the composition of raw materials, the viscosity of the molten roux, the filling temperature of the molten roux, the supply speed of the molten roux, the type of roux such as curry, hayashi, stew, etc. It is preferable. And it is necessary to perform filling so as to be within a range predetermined by a preliminary test.
If the filling is not performed under such control, the supplied molten roux does not flow through the molten roul passage 3 of the low moisture sheet-like food 4 and flows between the bottom of the container 1 and the low moisture sheet-like food 4 or The supplied molten roux overflows from the container 1 and overflows to the outside, and a good product cannot be obtained.
The viscosity of the molten roux at the time of filling is a viscosity suitable for allowing the molten roux to flow between the bottom of the container 1 and the low moisture sheet-like food 4 through the melting luo passage 3 of the low moisture sheet-like food 4. Therefore, it is preferable to lower the viscosity of ordinary molten roux to improve fluidity.
It is preferable to appropriately determine the cross-sectional shape and the number of the molten roux passages 3 of the low moisture sheet-like food 4 and the arrangement pattern thereof.

3A to 3G show specific examples of the shape and number of the molten roux passage 3 of the low moisture sheet-like food 4 and the arrangement pattern thereof when the four corners of the container 1 are substantially perpendicular. It was.
The case of (a) in FIG. 3 is an example in which three molten roux passages 3 are provided at equal intervals in parallel to the longitudinal direction of the low moisture sheet-like food 4 up to the vicinity of both ends.
In the case of (b) in FIG. 3, one circular molten roul passage 3 is provided in the central portion of the low moisture sheet-like food 4.
3C is an example in which a plurality of small circular melt passages 3 are provided in three rows at equal intervals in parallel to the longitudinal direction of the low moisture sheet-like food 4.
In the case of (d) in FIG. 3, an example is shown in which melted roux passages 3 are provided at the four corners of the low moisture sheet-like food 4.
In the case of (e) in FIG. 3, a substantially cross-shaped molten roux passage 3 is provided at the center of the low moisture sheet-like food 4, and a plurality of protrusions 8 protruding upward around the molten roux passage 3 are provided. It is an example provided in the low moisture sheet-like food 4. When the plurality of low moisture sheet-like foods 4 are used in a stacked manner, the plurality of protrusions 8 have gaps between the low moisture sheet-like foods 4 adjacent to each other in the vertical direction. This is to facilitate the formation of the roux layer by flowing into the gap.
In the case of (f) in FIG. 3, four notches 9 as shown in the four corners of the low moisture sheet-like food 4 are provided, and one circular shape is provided at the center of the low moisture sheet-like food 4. This is an example in which four melting grooves 3 extending from the circular melting powder passage 3 to each notch 9 are provided.
When the molten luu is filled from above, part of the molten rho flows downward through the circular molten luo passage 3 and at the same time, the other molten lure flows through the groove 10 and also flows downward from the notches 9. Therefore, a uniform roux layer can be quickly and uniformly formed in the lower part of the low moisture sheet-like food 4. The grooves 10 and the respective notches 9 can be considered as a part of the molten lure passage 3.
In the case of (g) in FIG. 3, two melted luw passages 3 and 3 are provided between the low moisture sheet-like food 4 and the left and right walls in the longitudinal direction of the container 1 that accommodates it.
Although the specific example of the molten leu passage 3 of the low moisture sheet-like food 4 is shown in (a) to (g) of FIG. 3, the present invention is not limited to these examples.

FIGS. 4A to 4D are explanatory views for schematically explaining examples of the shape and number of the concave and convex portions at the bottom of the container and the arrangement pattern thereof.
In the case of (a) in FIG. 4, an example is provided in which a plurality of concavo-convex portions 2 protruding upward in a substantially triangular shape are provided up to both walls at a right angle to the longitudinal direction (longitudinal direction in the figure) of the container 1. . A low moisture sheet-like food 4 (not shown) is disposed on the plurality of uneven portions 2.
In the case of (b) in FIG. 4, an example in which a plurality of concave and convex portions 2 projecting in a substantially quadrangular shape upward at a right angle to the longitudinal direction (longitudinal direction in the figure) of the container 1 is provided up to both walls. A low moisture sheet-like food 4 (not shown) is disposed on the plurality of uneven portions 2.
In the case of (c) in FIG. 4, a substantially cross-shaped uneven portion 2 is provided centering on the central portion of the container 1, and four pieces projecting upward in a substantially triangular shape centering on the central portion of the container 1. This is an example in which the convex portions are provided up to both walls. A low moisture sheet-like food 4 (not shown) is disposed on the plurality of uneven portions 2.
In the case of (d) in FIG. 4, the interior of the container 1 is placed at the bottom of the wall in the lateral direction (short direction in the figure) of the container 1 at a right angle to the longitudinal direction (longitudinal direction in the figure) of the container 1. Sitting-shaped uneven portions 2 are provided up to both walls so as to be convex with respect to the direction. A low moisture sheet-like food 4 (not shown) is disposed on the seat-like uneven portion 2.
FIGS. 4A to 4D show examples of the shape and number of the concavo-convex portions at the bottom of the container and the arrangement pattern thereof, but the present invention is not limited to these examples.

The material of the low moisture sheet-like food 4 used in the present invention does not dissolve in the fat and oil components contained in the melted roux and softens by absorbing moisture. The moisture content of the low moisture sheet-like food is The amount is preferably 10% or less, more preferably 5% or less, with respect to the sheet-like food. When the water content is 10% by mass or less, there is no decrease in storage stability due to moisture transfer to the roux layer, and storage stability is improved. When the water content is 5% by mass or less, a decrease in storage stability due to moisture transfer to the roux layer is reliably eliminated, and storage stability is further improved.
The color and seasoning of the low-moisture sheet food 4 used in the present invention is different from the conventional roux, for example, in terms of the flavor and texture, taking into account the relationship with the roux layer. Or an appearance.
Specific examples of the low moisture sheet-like food 4 used in the present invention include, for example, laver, frozen cheese, crackers, sliced bread, French bread, a mixture sheet of oil and ingredients, a room temperature solid fat sheet, and the like. In addition, it becomes soft due to moisture soaking, absorbs warmed water, absorbs heat from warmed water, becomes paste-like, paste-like, or pressed Corn, shrimp, potatoes, etc. are formed on a single sheet using starch or room-temperature solid fat as an adhesive.By contacting with moisture or heated moisture, starch adhesive dissolves in water, Examples include, but are not limited to, those in which solid fat at room temperature dissolves and corn, shrimp, potatoes, etc. maintain their shapes and fall apart.
Furthermore, even if the low moisture sheet-like food 4 used in the present invention contains food ingredients different from the main ingredients such as fats and oils, ingredients, etc., the low moisture sheet-like food layer of the multilayered roux of the present invention However, it is sufficient if the laminated structure can be maintained.

  Since the ratio of the thickness of the low moisture sheet-like food 4 to the total amount of the multi-layer roux according to the present invention varies depending on what product is made, it cannot be limited, but from the viewpoint of appearance and flavor, for example, The total amount of the thickness of the low moisture sheet-like food 4 is 1 to 5 mm, and the ratio with respect to the thickness of the multilayer roux is 10 to 25%.

  The specific gravity of the low moisture sheet-like food 4 is less than the specific gravity of the molten roux. When melted roux is supplied to the low moisture sheet-like food disposed in the container, the low moisture sheet-like food does not sink into the melted roux and floats, so it is highly stable and easy to work with. A laminated structure of ruu can be formed with high accuracy.

The low moisture sheet-like food and the moisture content of roux preferably have substantially the same moisture content. During the storage and transportation of the multilayered roux of the present invention, moisture does not move from the roux to the low-moisture sheet food, or conversely, the moisture does not move from the low-moisture sheet food to the roux. Only the rot will not rot and will not change or deteriorate.
When the moisture content of roux is higher than that of the low moisture sheet-like food, the moisture moves to the low moisture sheet food and the low moisture sheet food may be softened. When the low-moisture sheet food is softened, when it is divided to use cooled and solidified roux, it may not be divided in a fixed shape, or it may leak out in the form of a paste. It is preferable that

The fats and oils used in the present invention are not particularly limited, and specifically, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, Evening primrose oil, palm oil, iripe fat, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil and other vegetable oils and fats, beef tallow, pork fat, fish oil, whale oil and other animal fats and oils These oils may be used alone or as a mixed oil, or processed oils and fats that have been cured, fractionated, transesterified, or the like.
It is important that the low moisture sheet-like food does not substantially dissolve in the fats and oils contained in the roux, and in particular, does not substantially dissolve in the fats and oils contained in the melted roux.
The fact that the low-moisture sheet-like food may contain fats and oils means that the low-moisture sheet-like foods have a melting point lower than the melting temperature of the melted fat, Even if a part of the oil and fat on the surface of the food is dissolved, if the shape of the low moisture sheet-like food is maintained in the form of a sheet, the low moisture sheet food is not dissolved.

  In order to adjust the viscosity of the molten roux, thickening polysaccharides such as xanthan gum, carrageenan, gellan gum, tamarind gum, karaya gum, guar gum, locust bean gum and the like may be appropriately added.

  The blending examples of raw materials shown in Table 1 are only examples, and the blending ratio of each component in the roux of the present invention is appropriately determined according to curry, hayashi, stew, etc., and is not particularly limited. In this case, if the content of flour becomes too small, it becomes unpreferable because it becomes soup-like. Conversely, if the flour content is too high, the viscosity becomes too high. Moreover, when the content of fats and oils becomes too small, it becomes powdery and the flavor is too light. On the other hand, if the content of fats and oils is too large, it tends to be oily in flavor, which is not preferable.

  The manufacturing apparatus used in the present invention is not limited to the above-described manufacturing apparatus, and any apparatus that can perform heating and mixing may be used. The heating method is not limited to the above-described method. Specifically, for example, direct fire, steam, Examples of the heating method include electromagnetic induction heating and microwave heating. The stirring and mixing method is not limited to the above method.

  It does not specifically limit regarding the kind of wheat flour used by this invention, Specifically, the example which uses thin flour, medium force flour, strong flour etc. can be mentioned, for example. In these flours, these can be used alone or in admixture of two or more at any ratio.

  Although wheat flour having a moisture content of 10 to 15% by mass was used, the moisture content of the flour used in the present invention is not particularly limited, and a product having an arbitrary moisture content can be used as appropriate. Specifically, wheat flour having a moisture content of 8 to 18% by mass, flour actively reduced to 2 to 8% by mass by active roasting, and the like can be used. Moreover, the water content of the flour used in the present invention varies depending on the variety and season. In the present invention, the moisture content is preferably 10 to 15% by mass in order to remove the rawness of the flour by heating at 100 ° C. or higher while leaving the original whiteness of the flour.

In the present invention, starch can be used in addition to wheat flour. It does not specifically limit regarding the kind of starch, Specifically, natural starch and processed starch, such as corn starch and a potato starch, are mention | raise | lifted, for example. Here, examples of the processed starch include crosslinked starch, acid-treated starch, heat-treated starch, oxidized starch, esterified starch, and etherified starch.
These can be used alone or in admixture of two or more at any ratio.

The container used in the present invention is preferably a barrier container.
Preferably, the barrier container is filled in aseptic equipment and completely sealed, for example with a heat sealer. If necessary, when completely sealed, the remaining air in the barrier container can be replaced with nitrogen or the like, or the oxygen can be absorbed by the oxygen scavenger by filling it with a oxygen scavenger.
For example, aseptic filling is performed in a clean room or clean booth of class 100 to class 10000 according to the standards of the NASA. When performing aseptic filling, use fully sterilized equipment, packaging materials, containers, oxygen scavengers, etc.

A preferable gas barrier container package is a plastic container made of a synthetic resin tray container or a synthetic resin film and / or a metal foil laminate.
For example, in a bag-like container, an alumina-deposited PET film / polyamide / polypropylene film is laminated on the polypropylene film surface, or in a combination container of a tray container and a lid, the tray container is made of an ethylene-vinyl alcohol copolymer. As the intermediate layer, the upper and lower layers can be made of a laminate of polypropylene and molded into a tray shape, or a tray container top cover film (glass-deposited PET / polyamide / polypropylene sealant).

  The description of the above embodiment is for explaining the present invention, and does not limit the invention described in the claims or reduce the scope. Moreover, each part structure of this invention is not restricted to the said embodiment, A various deformation | transformation is possible within the technical scope as described in a claim.

  EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to these Examples. In the following examples, “%” represents mass%.

Example 1
According to the composition of raw materials shown in Table 1, wheat flour (water content 10-15%), starch (corn starch), fat (palm oil), salt, sugar, sodium glutamate, beef extract (liquid), caramel, soy sauce powder, etc. And other ingredients such as curry powder, spices other than curry powder, etc., then roasted to 120 ° C. to reduce moisture, and after the heating, various seasonings are mixed to obtain a roux having the following characteristics: Was prepared.

(Ru characteristics)
Moisture content: 5.0%
Melting point (increased melting point): 45 ° C

  The container {80 mm (vertical) x 80 mm (horizontal) x 23 mm (depth)] is a container having an internal capacity of 140 ml with a convex and concave portion formed above the cross shape with a height of 8 mm at the bottom. The cross section of the container where the low-moisture sheet-like food is disposed on the cruciform convex-concave portion having a height of 8 mm is a 75 mm (vertical) × 75 mm container}, and a low-moisture sheet made of freeze-dried cheese Foods {75mm (length) x 75mm (width) x 3mm (thickness), moisture content: 5.0%, compared to the specific gravity of molten roux: light (specific gravity is small), with an inner diameter of 15mm in the center A molten roul passage comprising holes} was placed horizontally in a container and placed on the convex and concave portions of the container.

(container)
Material: Polypropylene / ethylene-vinyl alcohol copolymer resin / polypropylene sheet laminated and molded into a tray.
Dimensions: 80 mm (length) x 80 mm (width) x 23 mm (depth).
Concave and convex portion: A convex and concave portion is formed on the bottom of the cruciform having a height of 8 mm.
Inner dimensions of the portion where the low moisture sheet-like food is horizontally disposed in the container: 75 mm (vertical) × 75 mm (horizontal).
Contents: 140ml

Then, after cooling the melted roux to 60 ° C., 100 g of the melted roux at a filling temperature of 60 ° C. from the filling nozzle (diameter 20 mm) is used from above the freeze-dried cheese disposed in the container. Filled to prepare a multi-layered roux having a laminated structure of molten roux / freeze-dried cheese / molten roux in the container.
After filling, vibration was applied to flatten the molten roux surface.
And it cooled at 0 degreeC for 25 minutes with the container filled with molten roux, solidified the roux, and sealed-packed.

  As a result of measuring the mass of the roux above the freeze-dried cheese and the roux under the freeze-dried cheese, the upper side was about 40 g. The lower side was about 60 g.

Whether the low-moisture sheet food is well laminated between the roux layers after taking out the sealed package container containing the multi-layer roux at 30 ° C for 1 day and after storing at 30 ° C for 10 days. Please test whether the low-moisture sheet food breaks at the same size as the roux when cracking the multi-layered roux at the uneven part, and (the condition of the ingredients) and (feeling of ingredients) and (total) Evaluation).
The results are summarized in Table 2.

Evaluation criteria:
(State of ingredients)
A: The low moisture sheet-like food is uniformly sandwiched and fixed between the layers of the roux, and the low moisture sheet food is also divided at a uniform rate when the roux is divided.
○: A low moisture sheet-like food is sandwiched and fixed between layers of roux, but there is air etc. between the low moisture sheet food and a part of the roux, and the balance of the low moisture sheet food is reduced when the roux is divided. Although it collapses slightly, there is no problem as a product.
△: Low moisture sheet food is sandwiched and fixed between the layers of roux, but the low moisture sheet food is deformed, etc. There is a problem.
×: Since the low moisture sheet-like food is not sandwiched between the layers of the roux, it is not fixed, and the low moisture sheet-like food cannot be uniformly divided at the time of dividing the roux, and there is a problem as a product.

(Ingredients)
3 points: Even if the roux is dissolved in the sauce, the low-moisture sheet-like food does not dissolve in the sauce as a solid shaped material, or the paste-like low-moisture sheet-like food is visible on the sauce. The state that can be confirmed with.
Two points: In the state where the roux is dissolved in the sauce, the low-moisture sheet food is dissolved, broken into small pieces, or the paste-like low-moisture sheet food does not dissolve for a long time than the roux, State that can be confirmed visually.
1 point: When the roux is dissolved in the sauce, the low-moisture sheet food melts at the same time as the roux or breaks and cannot be confirmed.

(Comprehensive evaluation)
◎ Excellent ○ Excellent △ There is some variation, but it is good as a product × Cannot be handled as a product

  From Table 2, it can be seen that the multilayer luo of Example 1 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

(Example 2)
As shown in FIG. 4 (d), the bottom of the container has no irregularities, and is perpendicular to the longitudinal direction of the container 1 (longitudinal direction in the figure) and in the lateral direction of the container 1 (short direction in the figure). A container having a seat-shaped uneven portion 2 provided up to both walls at a position of 8 mm in height from the bottom of the container so that it protrudes toward the inner direction of the container 1 at the bottom of the wall is used. Except for the above, a multilayer roux sealed and packaged was prepared in the same manner as in Example 1.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 2.
From Table 2, it can be seen that the multilayer luo of Example 2 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

(Example 3)
Container {125 mm (vertical) x 50 mm (horizontal) x 20 mm (depth), parallel to the bottom in the vertical direction, a container with a capacity of 140 ml, with three convex irregularities formed at a height of 5 mm at intervals of 25 mm And the cross section of the container where the low-moisture sheet-like food is disposed on the convex and concave portion having a height of 5 mm is a 125 mm (vertical) × 45 mm container}, and a low-moisture sheet made of freeze-dried cheese Food {120mm (vertical) x 45mm (horizontal) x 3mm (thickness), parallel to the vertical direction, equipped with a molten roux passage consisting of a through hole with a length of 95mm x width of 8mm at the center in the horizontal direction} Was placed horizontally in a container and disposed on the convex-concave portion of the container to prepare a multilayered roux sealed and packaged in the same manner as in Example 1.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 2.
It can be seen from Table 2 that the multilayered roux of Example 3 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

Example 4
Low-moisture sheet food made of freeze-dried cheese {120 mm (length) x 45 mm (width) x 3 mm (thickness), parallel to the lengthwise direction, with three through-holes with an inner diameter of 10 mm aligned in the center in the widthwise direction A multi-layer roux sealed and packaged was prepared in the same manner as in Example 3 except that a passage equipped with a passage was used.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 3.
It can be seen from Table 3 that the multilayered roux of Example 4 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

(Example 5)
Low moisture sheet-like food made of freeze-dried cheese {120 mm (length) x 45 mm (width) x 3 mm (thickness), consisting of a through-hole with a length of 95 mm x width of 5 mm at the center in the width direction parallel to the lengthwise direction A multi-layered roux that was hermetically packaged was prepared in the same manner as in Example 3 except that two melt roul passages were provided side by side.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 3.
From Table 3, it can be seen that the multilayered roux of Example 5 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

(Example 6)
A multilayer roux sealed and packaged was prepared in the same manner as in Example 1 except that a cracker was used as a material and a low moisture sheet-like food prepared by binding with a starch adhesive was used.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 3.
It can be seen from Table 3 that the multilayered roux of Example 6 is excellent in (the state of the tool), (the feel of the material), and (overall evaluation).

(Example 7)
Except for using a low-moisture sheet food with a thickness of 2 mm and a moisture content of 7.0%, which was prepared by using a press corn as a material and bound with a starch adhesive, the same as in Example 1. A multi-layered roux sealed and packaged was prepared.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 4.
It can be seen from Table 4 that the multilayered roux of Example 7 is excellent in (the state of the tool), (the feel of the material) and (overall evaluation).

(Example 8)
As a raw material, a fat and oil containing a melting point of 55 ° C. containing multiple spices, 5 mm thick, 1.2% moisture content, and cutting the passage of molten roux into four corners of a low moisture sheet-like food with a triangle of 10 mm per side. A multi-layer roux sealed and packaged was prepared in the same manner as in Example 1 except that the provided low moisture sheet-like food was used.
Then, in the same manner as in Example 1, (the state of the tool), (the feel of material) and (overall evaluation) were evaluated.
The results are summarized in Table 4.
It can be seen from Table 4 that the laminated luo of Example 8 is excellent in (tool state), (material feeling), and (overall evaluation).

(Comparative Example 1)
Except for using a low-moisture sheet-like food {75 mm (length) x 75 mm (width) x 3 mm (thickness)} made of freeze-dried cheese that does not have a melted roul passage in the center, the same manner as in Example 1 was used. After cooling the molten roux to 60 ° C., 100 g of molten roux is charged from the filling nozzle (20 mm in diameter) from above the freeze-dried cheese placed in the container at a filling temperature of 60 ° C. did.
Since the freeze-dried cheese used does not have a melted roulette passage, the melted roux does not flow between the bottom surface of the freeze-dried cheese and the bottom of the container, and the melted roux overflows from the container and flows out to the outside. Oops. As a result, it was not possible to prepare a sandwich-laminated multi-layer roux. The results are summarized in Table 5.

(Comparative Example 2)
Container {80 mm (vertical) × 80 mm (horizontal) × 23 mm (depth), a container having an inner volume of 140 ml with no irregularities formed on the bottom, and the bottom of the container is 70 mm (vertical) × 70 mm (horizontal) In a certain container}, a low-moisture sheet-shaped food {70 mm (length) x 70 mm (width) x 3 mm (thickness)] consisting of freeze-dried cheese having a moisture content of 11.0% and a specific gravity higher than that of melted roux, center Is provided with a molten lure passage consisting of a through-hole with an inner diameter of 15 mm in a container and placed on the bottom of the container.

Then, after cooling the melted roux to 60 ° C., 100 g of the melted roux at a filling temperature of 60 ° C. from the filling nozzle (diameter 20 mm) is used from above the freeze-dried cheese disposed in the container. Filled.
During the filling of the melted roux, the freeze-dried cheese having a specific gravity higher than that of the melted roux did not move above the filled melted roux but stuck to the bottom of the container.
As a result, it is not possible to prepare a multi-layered roux having a laminated structure in which melted roux / freeze-dried cheese / molten roux is laminated in the container, and thus a multi-layered roux having a laminated structure of molten roux / freeze-dried cheese. I was able to.
After filling, vibration was applied to flatten the molten roux surface.
And it cooled at 0 degreeC for 25 minutes with the container filled with molten roux, solidified the roux, and sealed-packed. The results are summarized in Table 5.
From Table 5, it can be seen that the multilayered roux of Comparative Example 2 is good in (the state of the tool), but is inferior in both (material feeling) and (overall evaluation).

(Comparative Example 3)
A sheet food made of raw cheese {75mm (length) x 75mm] that has a molten roux passage consisting of a through-hole with an inner diameter of 15mm in the center and has a moisture content of 30.0% and a higher specific gravity than the molten roux (heavy) (Horizontal) × 3 mm (thickness)}, except that the melted roux was cooled to 60 ° C. in the same manner as in Example 1, and then a filling machine (not shown) from above the raw cheese disposed in the container The molten nozzle was filled with 100 g at a filling temperature of 60 ° C. from the filling nozzle (diameter 20 mm).
During the filling of the molten roux, the raw cheese was softened and melted, and did not move above the filled molten roux, but settled and stuck to the bottom of the container.
As a result, it was not possible to prepare a multi-layered roux having a laminated structure in which melted roux / freeze-dried cheese / molten roux sandwiched in the container.
After filling, vibration was applied to flatten the molten roux surface.
Then, the vessel was cooled at 0 ° C. for 25 minutes while the vessel was melt-filled with roux, and the roux was solidified and hermetically packaged. The results are summarized in Table 5.
From Table 5, it can be seen that the Luo of Comparative Example 3 is inferior in (the state of the tool), (the feel of the material) and (overall evaluation).

  The multi-layer roux of the present invention has a different texture from the conventional roux when cooked and after cooking, and has a different flavor and texture, and should be stored for a long time if sealed. In addition, it has a remarkable effect that it can be manufactured easily and efficiently and economically, and its industrial utility value is very large.

DESCRIPTION OF SYMBOLS 1 Container 2 Uneven | corrugated | grooved part 3 Melting roux passage 4 Low moisture sheet-like food 5 Nozzle 6 Melting roux 7 Plastic film 8 Protrusion 9 Notch 10 Groove

Claims (6)

A multi-layered roux having a laminated structure in which a low-moisture sheet-like food layer is sandwich-laminated by at least two roux layers, wherein the low-moisture sheet-like food has the following characteristics and the low-moisture sheet-like food itself At least one molten lure passage, or at least one molten roul passage between the low-moisture sheet-like food and the container wall for containing the food, or a combination of the two. The multi-layer roux is characterized in that the luo layer and the luo in the melted luo passage are connected and accommodated in a container and hermetically packaged as necessary.
(Characteristic)
1. It does not dissolve in fats and oils contained in molten roux.
2. It has a specific gravity less than the specific gravity of the molten roux.
3. Water content is 10% by mass or less.   The multi-layer roux according to claim 1, which has a laminated structure in which the luo layer and the low moisture sheet-like food layer are alternately laminated.   3. The multilayer roux according to claim 1, wherein the container is a container having a concavo-convex portion formed at the bottom. 4. The method for producing a multilayer luo according to claim 1, comprising the following steps (1) to (4): 5.
(1) The low-moisture sheet-like food itself is provided with at least one molten roul passage for forming a low-moisture sheet-like food layer on the bottom of the container, or the low-moisture sheet-like food and its container A low-moisture sheet-like food product having at least one molten roul passage that can be formed between the wall and a melt roul passage that combines the two is disposed.
(2) Supplying molten roux for forming a roux layer thereon, the supplied molten roux passes through the molten roul passage and flows between the bottom of the container and the low-moisture sheet food. The low moisture sheet-like food is moved upward and the molten roux is also supplied to the upper surface of the low moisture sheet food.
(3) After step (2), the molten roux is solidified by cooling.
(4) After step (3), if necessary, hermetically package.   The method for producing a multi-layered roux according to claim 4, wherein a necessary amount of molten luu is supplied to the bottom of the container in advance before the step (1).   In the step (2), the supplied molten roux can pass through the molten roul passage and flow between the bottom of the container and the low moisture sheet-like food to move the low moisture sheet-like food upward. 6. The method according to claim 4 or 5, wherein the viscosity and supply speed of the molten roux and the cross-sectional area of the molten roul passage are controlled so as to be within a range predetermined by a preliminary test. A method for producing a multilayered roux.

Images