JP5782369B2 - Low oil fat - Google Patents

Description

  The present invention relates to a low-fat roux used for making curry, coconut, stew, etc., in which the content of oil and fat is reduced and the content of flour is 0 to 10% by weight.

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. General solid roux with high fat content is prepared by heating and mixing edible fats and oils, flour, seasonings, etc. to prepare a liquid flowable heated melted roux, pouring the heated molten roul into a container, filling it, and cooling. It is manufactured by solidifying (see, for example, Patent Document 1).
In order to reduce calories, Patent Document 2 prepares roux by heating and mixing starchy raw materials, fats and oils, and seasonings, and the fat content produced by press-molding the obtained roux is 10 to 10%. Disclosed is a low fat fat reduced to 25% by weight.

JP-A-11-332526 Japanese Patent No. 4588866

  Ordinary roux contains wheat flour as a starchy raw material. Even when wheat flour and other starchy raw materials such as corn starch are combined and used as a starchy raw material, the flour is usually used in a larger amount than other starchy raw materials. The starchy raw material in roux swells in hot water during cooking and develops viscosity. The component involved in viscosity development is starch, but since wheat flour contains many components other than starch such as protein, the blending amount of flour necessary to give a predetermined viscosity is the blending amount of other starchy components More than For this reason, it is difficult to reduce the calories of the whole roux of roux containing starchy raw materials mainly composed of wheat flour.

  Therefore, the present inventors tried to produce a low fat and oil roux described in Patent Document 2 using only corn starch without using wheat flour as a starchy raw material. It has been found that the low-fat roux thus produced can impart sufficient viscosity in hot water and has a new problem, although it has a low calorie. That is, it has been found that other starchy materials such as corn starch do not give thickness and richness to the taste of cooked products using roux compared to wheat flour.

  Then, this invention makes it the problem which should be solved to improve the taste at the time of cooking of the low fat and oil roux containing the starchy raw material which has starchy raw materials other than wheat flour as a main component.

  Surprisingly, the present inventors, in a low fat and oil roux containing a starchy raw material other than wheat flour as the main starchy raw material, blended a combination of onion powder, garlic powder, and soy powder to provide a taste during cooking. Has been found to be improved, and the present invention has been completed. The present invention includes the following inventions.

(1) Contains fats and oils, starchy raw materials other than wheat flour, onion powder, garlic powder, and soybean powder, the fat content is 5 to 25% by weight, and the content of starchy raw materials other than wheat flour is 10 to 10%. Low-oil fat roux which is 45% by weight and does not contain flour or is contained in an amount of 10% by weight or less.
(2) The low fat and oil roux according to (1), wherein the amount of heat per 100 g of the low fat and oil roux is 400 kcal or less.
(3) A method for producing low-fat roux,
A first heating and mixing step of heating and mixing a first raw material containing an oil and fat raw material, a starchy raw material other than wheat flour, onion powder, garlic powder, and soybean powder;
A second heating and mixing step of heating and mixing the second raw material containing the first raw material and the seasoning after the first heating and mixing step;
Including
In the low-fat roux produced, the fat content is 5 to 25% by weight, and the content of starch raw materials other than wheat flour is 20 to 45% by weight.
Said method.
(4) In the first raw material, the content of the oil and fat raw material is 30 to 50% by weight, and the total content of the onion powder, the garlic powder, and the soybean powder is 10 to 30% by weight. The manufacturing method of fat and oil roux.

  ADVANTAGE OF THE INVENTION According to this invention, the taste at the time of cooking of the low fat and oil roux containing starchy raw materials other than wheat flour as a main starchy raw material can be improved.

FIG. 1 is a diagram showing an outline of a preferred embodiment of the method for producing low-fat roux according to the present invention.

<Ru>
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. The roux of the present invention can be in various forms such as block shape, powder shape, and granular shape. The roux of the present invention can also be used as a raw material for producing liquid roux.

  The low fat and oil roux of the present invention can easily be reduced in calories by reducing the content of fat and flour. Preferably, the amount of heat per 100 g of ruu is 400 kcal or less. The lower limit of the amount of heat is not particularly limited, but typically, the amount of heat per 100 g of ruu is 300 kcal or more.

<Oil and fat>
Content of the fats and oils contained in the low fat and oil roux of this invention is 5 to 25 weight%. Thereby, the calorie of the food cooked using the low fat and oil roux of the present invention can be reduced. The fat content of the low fat fat of the present invention is preferably 5 to 20% by weight, more preferably 10 to 18% by weight. In the present invention, the content of fats and oils in roux refers to the content of fats and oils measured by the Soxhlet extraction method using roux as a sample. The fats and oils in luu include fats and oils blended as part of other materials such as spices, in addition to fats and oils blended in the form of fat and oil raw materials.

  Oils and fats used as raw materials for luu in the present invention and fats and oils included as part of other materials are not particularly limited as long as they are used for food, natural oils and fats, processed oils and fats, and mixtures thereof Any of these 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 of two or more of these can be mentioned.

<Starchy material>
The roux of the present invention contains starch raw materials other than wheat flour as the main starch raw materials. Examples of “starch raw materials other than wheat flour” include corn starch, potato starch, sweet potato starch, tapioca starch, rice starch and the like. Use any one of these, or a mixture of two or more of these. However, corn starch is particularly preferable from the viewpoint of viscosity quality. Content of starchy raw materials other than wheat flour is 10 to 45% by weight, and more preferably 20 to 40% by weight, based on the total amount of the roux of the present invention.

  Even if the roux of the present invention does not contain or contains flour, the content of flour is preferably 10% by weight or less in the total amount of roux.

<Onion powder, garlic powder, soybean powder>
The roux of the present invention contains a combination of onion powder, garlic powder and soybean powder. Since the combination of these three types provides thickness and richness to the taste of roux when cooked, it is possible to compensate for the negative influence on the taste due to the reduction of the flour content.

  Onion powder refers to a dried and crushed onion. More specifically, it is possible to exemplify a product obtained by appropriately cutting an onion or drying and grinding a paste.

  Garlic powder means garlic dried and crushed. More specifically, it is possible to exemplify a product obtained by appropriately cutting an onion or drying and grinding a paste.

  Examples of soybean powder include full-fat soybean powder and defatted soybean powder, but it is preferable to use defatted soybean powder.

  The content of onion powder is preferably 0.5 to 10% by weight, and more preferably 1 to 5% by weight, based on the total amount of roux.

  The content of garlic powder is preferably 0.1 to 5% by weight, more preferably 0.2 to 4% by weight, based on the total amount of roux.

  The content of soybean powder is preferably 0.1 to 5% by weight, more preferably 0.2 to 4% by weight, based on the total amount of roux.

<Other seasonings>
In addition to the onion powder, garlic powder, and soybean powder, the roux of the present invention can appropriately contain other seasonings used for the manufacture of roux.

  As other seasonings, those usually used when producing roux such as curry, hayashi and stew can be used. Specifically, salt, sugar such as sugar, sodium glutamate, tomato, apple Examples of such ingredients as carrots, cheese, honey, chutney, yeast extract, fruit, bouillon and other flavoring ingredients such as paste and milk powder. A high-sensitivity sweetener or sugar alcohol can be blended in place of part or all of the saccharides for the purpose of reducing calories. High-sensitivity sweeteners include sucralose, acesulfame K, aspartame, transglycosylated stevia, thaumatin, neotame, saccharin, saccharin sodium, glycyrrhizin, disodium glycyrrhizinate, trisodium glycyrrhizinate, dihydrochalcone, stevioside, rebaudioside A, ticlo, Examples include Rakan fruit and licorice. Examples of the sugar alcohol include maltose, erythritol, xylitol, maltotriitol, oligosaccharide alcohol, sorbitol and the like. The content of these flavoring components can be determined as desired, but is preferably 20 to 60% by weight, more preferably 30 to 50% by weight, based on the total amount of raw materials for producing roux.

  Moreover, you may use spices, such as curry powder, as a seasoning. The spice content can be determined as desired, but is preferably 1 to 15% by weight based on the total amount of raw materials for the production of roux.

The seasoning may further contain functional components such as a thickener, an antioxidant, a flavoring agent, and a coloring agent.
The seasoning may further contain dextrin. When the roux of the present invention is a solid roux, the dextrin is preferably present dispersed in the roux. The weight ratio of fats and oils to dextrin in roux is preferably 1: 0.1 to 1: 1. A dextrin having a DE value of 5 to 40, more preferably 5 to 20 may be used. It is preferable to use indigestible dextrin as dextrin for reducing calories. By incorporating dextrin, the solubility of roux in hot water can be suitably increased without affecting the taste of food such as curry. Furthermore, an emulsifier may be blended to increase the solubility of roux.

<Manufacturing method>
The roux of the present invention can be prepared by heating and mixing raw materials. The order in which the ingredients are added can be arbitrarily determined. Heat mixing in the low fat and oil roux is preferably performed with a cooking device having a stirring means, specifically, a mixing and stirring device (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 at a product temperature of 80 to 120 ° C. for 20 to 90 minutes.

In order to improve the flavor of low-fat roux, heat and mix the following two steps: heating the first raw material containing the following oil raw materials, starch raw materials other than wheat flour, onion powder, garlic powder, and soybean powder It is preferable to perform by the 1st heating mixing process to mix, and the 2nd heating mixing process which heat-mixes the 2nd raw material containing the 1st raw material and seasoning after the said 1st heating mixing process. In this case, the onion powder, the garlic powder, and the soybean powder are heated at a high temperature because the content of the oil and fat raw material in the first raw material is relatively higher than when all the raw materials for roux are heated and mixed at one time. In this way, the thickness and richness of the taste of roux can be further improved.

  The heat mixing in the first heat mixing step is preferably performed at a product temperature of 90 to 140 ° C. for 10 to 60 minutes, and more preferably at a product temperature of 105 to 130 ° C. for 20 to 60 minutes.

  The heating and mixing in the second heating and mixing step is preferably performed at a product temperature of 80 to 120 ° C. for 10 to 60 minutes, and more preferably performed at a product temperature of 90 to 100 ° C. for 20 to 60 minutes.

  The first raw material is prepared so that the content of the fat and oil raw material is 30 to 50% by weight, and the total content of the onion powder, the garlic powder, and the soybean powder is 10 to 30% by weight in the first raw material. Is preferred. The ratio of onion powder, garlic powder, and soybean powder blended in the first raw material is 0.1 to 1 part by weight of garlic powder and 0.1 to 1 part by weight of soybean powder with respect to 1 part by weight of onion powder. Is preferred. The flavor of roux can be improved by preliminarily mixing the fat and oil raw material with onion powder, garlic powder, and soybean powder. It is not necessary for the fat and oil raw materials, onion powder, garlic powder, and soybean powder used in the manufacture of luu to be blended with the first raw material, with some being blended with the first raw material and the remainder being the second raw material. You may mix | blend.

The content of starchy raw materials other than wheat flour in the first raw material is not particularly limited, but is preferably 5 to 60% by weight, more preferably 5 to 50% by weight in the first raw material. It is not necessary that the total amount of starchy raw materials other than wheat flour used as the raw material for the low-fat roux of the present invention is blended in the first raw material, only a part is blended in the first raw material, and the remainder is other in the second raw material. You may mix | blend with the seasoning of. The ratio of the amount blended with the first raw material of the starchy raw material other than wheat flour and the amount blended with the second raw material is not particularly limited.
When flour is used as the raw material, all or part of it can be blended with the first raw material.

  The second raw material includes at least the first raw material after the first heating and mixing step and a seasoning. The specific example of a seasoning is as above-mentioned, and the compounding quantity of a seasoning can be suitably determined according to the compounding quantity in the final low-oil fat roux. In an embodiment in which only a part of starchy raw material other than wheat flour, wheat flour, fat and oil raw material, onion powder, garlic powder, and / or soybean powder is blended with the first raw material, the remainder is blended with the second raw material.

  Low fat and oil roux prepared by heating and mixing can be processed into an appropriate shape. For example, low-oil fat roux can be cooled to be agglomerated, and then pulverized as appropriate to produce granular roux containing various sizes of granular and powdered roux. This powdered granule may be used as a product as it is, or may be filled into a mold and pressure-molded to produce a solid roux, or granulated into an appropriately shaped granule. Although the cooling method of the roux after a 2nd heating mixing process is not specifically limited, For example, it can carry out by conveying the prepared low fat and oil roux, cooling from the upper direction and / or the lower direction with the 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 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 fat / oil is 30 to 60 ° C., the low fat / oil 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 decreases. 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. It is preferable that the granular luo is a mixture of various sizes of granular and / or powdered roux, more preferably, the maximum size of the granular luo is defined, and this maximum size is The thickness is preferably 5000 μm, more preferably 4000 μm. In order to adjust the maximum size of such a granular luo, the granular luo is discharged from the pulverizer through, for example, an opening of a screen having an opening of 5000 μm or 4000 μm, and the granular luo discharged by the pulverizer is converted into It can be used for the manufacture of When the particle roux is sized using such a pulverizer, the particle roux discharged from the pulverizer is about 5000 μm (when using a screen with an opening of 5000 μm) or about 40000 μm (with an opening of 4000 μm). If the screen is used), the maximum size will be mixed with various sizes of lures.

Finely prepared roux and mixed with various sizes of granule and / or powder, it has fluidity, so it is easy to evenly fill the mold cavity of the mold, making it firm and robust. It is possible to produce solid roux having an appropriate bulk density without performing pressure molding. For example, preferably as a pressure condition for forming the solid roux 0.5~80kg / cm ^3, more preferably 1.0~50kg / 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 , still more preferably 0.95 to 1.20 g / cm ³ . ³ .

  The method for processing the low-fat roux after the second heating and mixing step into another form such as powder or granule is not particularly limited, and can be performed using an appropriate means.

(Manufacturing method)
Solid roux was manufactured using the raw materials shown in the above formulation. That is, first, vegetable oil and fat, corn starch, onion powder, garlic powder and defatted soybean powder were put into a cooker with a stirrer to start heating and mixing, and when the product temperature reached 120 ° C., it was held at this temperature for 30 minutes (first) Heating and mixing step). Furthermore, another raw material was added thereto and heating and mixing was continued. When the product temperature reached 98 ° C., the temperature was maintained at this temperature for 20 minutes to prepare roux (second heating and mixing step). Next, the obtained roux was cooled to 20 ° C. with a belt-type cooling device (belt freezer) to form a massive roux. Next, lump-like roux is put into a pulverizer, passed through a screen with a mesh opening of 4 mm in this pulverizer, crushed to a maximum size of 4000 μm, filled into a forming die (size 2 cm × width 3 cm) and pressurized. Solid roux was obtained by molding. The solid roux of Example 1 and Comparative Examples 1 to 3 had a fat content of 15% by weight, a corn starch content of 32% by weight, and a calorie of 350 kcal / 100 g.

(Evaluation)
Table 2 shows the results of making curry sauce using the solid roux of Example 1 and Comparative Examples 1 to 3, and evaluating the flavor of each sauce. As shown in Table 2, in Example 1, a curry sauce having a thick taste and richness was obtained in spite of the low fat and fat roux not using wheat flour, whereas in Comparative Examples 1 and 2, the taste was Thickness was not obtained, and in Comparative Example 3, the rich taste was not obtained.

  The solid roux of Example 2 has a fat content of 15% by weight, a corn starch content of 27% by weight, and a calorie of 380 kcal / 100 g. The curry sauce made using the solid roux of Example 2 However, although it is a low fat and oil roux that does not use flour, it has a thick taste and richness.

Claims (2)

A method for producing low-oil fat roux,
A first heating and mixing step of heating and mixing a first raw material containing an oil and fat raw material, a starchy raw material other than wheat flour, onion powder, garlic powder, and soybean powder;
A second heating and mixing step of heating and mixing the second raw material containing the first raw material and the seasoning after the first heating and mixing step;
Including
In the low-fat roux produced, the fat content is 5 to 25% by weight, and the content of starch raw materials other than wheat flour is 20 to 45% by weight.
Said method. First in the feed is 30 to 50 wt% fat content of the raw material, onion powder, garlic powder, and the total content of the soybean powder is 10-30 wt%, of claim 1 for low oil roux Production method.

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