JP6092291B2 - Method for producing wheat flour roux, wheat flour roux and curry roux and stew roux using the same - Google Patents

Description

  The present invention relates to a method for producing wheat flour, wheat flour (white roux), and curry roux and stew using the same, and more specifically, low viscosity, low water content, white hue, and excellent flavor. In addition, the present invention relates to a production method capable of producing a low-fat content and low-calorie food-oriented wheat flour roux more efficiently in a shorter time than before, a wheat flour roux produced by this production method, and curry roux and stew roux using the same.

  Conventionally, since wheat flour and starch usually contain about 8 to 15% by mass of water, it is difficult to form a fluid powder, and storage stability is poor. In order to improve these, the wheat flour is heated to about 80 ° C. to 120 ° C. for 30 minutes to 1 hour and roasted to prepare roasted wheat flour having a water content of about 2 to 6% by mass, Many proposals have been made, such as roux mixed with fats and oils in wheat flour containing about 10 to 15% by mass of water and heated and mixed at about 80 ° C. to 120 ° C. for about 10 minutes, and curry roux mixed with fats and oils in the roasted flour. (See Patent Documents 1 to 7).

  However, in order to make a flour roux oriented to low-calorie foods with a low content of fats and oils, a small amount of fats and oils (for example, the weight ratio of fats and flours is less than 1: 2) ), And when heated and mixed at about 80 ° C. to 120 ° C. for about 15 minutes, a fluid paste-like mixture cannot be obtained, and a large number of small lumps are generated. However, there was a problem that it was not possible to heat uniformly, and it was impossible to make a flour roux that sufficiently evaporated the water to reduce the water content of the roux.

  Even after heat treatment (roasting), mixing flour flour with high moisture content with porous milk powder, etc., causes aggregation due to residual moisture and drastically decreases the flowability of the roux. There was a problem of poor dispersion.

  If stirring and mixing are continued forcibly in order to eliminate poor dispersion, the quality of the flour will change greatly due to heat and the color will deteriorate, and the raw smell of the flour will remain partially when used as a product. There was a problem.

JP 9-313142 A JP-A-11-337166 Japanese Patent Laid-Open No. 2000-21060 JP 2001-269144 A JP 2002-119229 A JP 2002-291447 A JP 2006-345856 A

The first object of the present invention is to produce low-calorie food-oriented flour roux efficiently in a short time with low viscosity, low moisture content, white hue, excellent flavor, low fat content. It is to provide a production method and a flour roux produced by this method.
The second object of the present invention is to provide curry roux and stew roux that are excellent in flavor and low in fat content and low calorie food using the wheat flour roux of the present invention, and a method for producing the same.

  As a result of diligent research, the present inventors have conducted at least once when the product temperature of the blended raw material is 100 ° C. or higher while the blended raw material containing fat and fat as essential components at a predetermined ratio is heated and mixed to a predetermined temperature. By mixing under reduced pressure, no lumpy lumps are generated, and a fluid and uniform paste-like mixture is obtained. In a short time, there is no raw smell of flour, resulting from overheating of the flour. It has low bitterness, moderate fluidity, excellent fluidity, low moisture content, white hue, excellent flavor, low fat content and low-calorie food-oriented flour roux. By using flour roux with excellent fluidity, it is possible to obtain low-calorie curry roux and stew roux with excellent flavor by dispersing spices and milk-derived ingredients uniformly. It found Rukoto, thereby forming the basis of the present invention.

The first of the present invention for solving the above problems is that the temperature of the blended raw material is 100 while heating and mixing the blended raw material containing the fat and oil and the flour having a mass ratio of 2 or less as an essential component. Above the ℃, under the reduced pressure environment necessary to prepare the paste-form blended raw material, the water contained in the blended raw material is rapidly vaporized through at least one vacuum mixing step, and this heat of vaporization cools the blended raw material. Then, a fluid paste uniform raw material is prepared, and a wheat flour roux having a water content of 3.0% by mass or less is prepared.

The second aspect of the present invention is the first method for producing wheat flour roux according to the present invention , wherein the blended raw materials are heated and mixed so that the product temperature is not lower than 100 ° C. and not higher than 120 ° C., and then at least one reduced pressure mixing step. The product temperature of the paste-form compounding material after the reduced pressure mixing step is lower than the product temperature before the reduced pressure mixing step.

3rd of this invention is the manufacturing method of the 1st or 2nd flour roux of this invention, After heating and mixing the said mixing | blending raw material so that product temperature may be 100 degreeC or more and 120 degrees C or less, it is at least 1 time. The product temperature of the paste-form compounding material after passing through the vacuum mixing step is less than 100 ° C.

4th of this invention is a manufacturing method of the wheat flour roux in any one of 1st to 3rd of this invention, The said mixing | blending raw material is a mixing | blending raw material which does not add water, It is characterized by the above-mentioned.

A fifth aspect of the present invention is a flour roux produced by the method for producing a wheat flour roux according to any one of the first to fourth aspects of the present invention, wherein the flowability of the roux is maintained even when a porous milk powder is blended. It is a wheat flour that does not decrease and does not become poorly dispersed.

A sixth aspect of the present invention is characterized in that the fifth flour roux of the present invention is solid at room temperature.

A seventh aspect of the present invention is a curry roux characterized in that at least a spice is blended with the fifth or sixth wheat flour of the present invention .

  An eighth aspect of the present invention is a stew characterized by blending at least a milk-derived material and / or a meat-based material with the fifth or sixth wheat flour of the present invention.

The first production method of the present invention does not produce a small lump that is lumpy, provides a fluid, low-viscosity, uniform paste-like mixture, has excellent storage stability, and does not have a raw smell of flour Flour, which is a low-calorie food with a low fat content and a low calorie content in a short time, with little bitterness caused by overheating of the flour, excellent fluidity, low moisture content, white hue, excellent flavor There is a remarkable effect that it can be manufactured and provided efficiently.

According to the second production method of the present invention, since the flour is not raw, the heat damage of the flour is very small, the viscosity is low and the fluidity can be easily adjusted, the moisture content is low, and the flavor In addition, it has a further remarkable effect that a low-calorie food can be produced and provided in a shorter time with less fat and oil content.

According to the third production method of the present invention, the bitterness caused by overheating of the flour is reduced, the fluidity is low, the moisture content is low, the hue is white, the flavor is excellent, the fat content is low, and the calorie content is low. There is a further remarkable effect that the food can be produced and provided more reliably and in a short time.

According to the fourth production method of the present invention, the moisture content is surely low, the flavor is excellent, and the low-calorie food with less fat content can be produced and provided more reliably in a shorter time. Has an effect.

A fifth aspect of the present invention is a wheat flour roux produced by the method for producing flour flour according to any one of the first to fourth aspects of the present invention, since the water content is as very low as 3.0% by mass or less. , Even if porous milk powder is blended, the flowability of roux does not decrease, it does not become poorly dispersed, it has excellent storage stability, there is no raw smell of flour, and there is little bitterness caused by overheating of the flour, Excellent fluidity, white hue, excellent flavor, low fat content and low calories.

A sixth aspect of the present invention is the fifth flour roux of the present invention, characterized in that it is solid at room temperature, has excellent handleability, and is easy to uniformly mix curry powder, milk, and meat-based raw materials. This has a further remarkable effect.

  The seventh aspect of the present invention is a curry roux characterized by blending at least a spice with the fifth or sixth flour roux of the present invention, which is excellent in flavor and low in fat content and low in calorie food. Has a remarkable effect.

Eighth of the present invention is a stew characterized by blending at least a milk-derived material and / or a meat-based material with the fifth or sixth wheat flour of the present invention , having an excellent flavor and a fat content It has a remarkable effect that it is a low-calorie food with a white hue.

Relationship between product temperature ° C (vertical axis) and heating time (minutes) (horizontal axis) during production of wheat flour and stew by the first embodiment of the present invention (Example 1) and the prior art (Comparative Example 1A) It is a graph which shows. Product temperature ° C (vertical axis) and heating time (minutes) during the production of wheat flour and stew by the second embodiment of the present invention (Example 2) and the prior art (Comparative Example 2A, Comparative Example 2B, Comparative Example 2C) ) (Horizontal axis). It is a graph which shows the relationship between the product temperature ° C (vertical axis) and the heating time (minute) (horizontal axis) at the time of manufacture of wheat flour and curry roux according to the third embodiment of the present invention (Example 3).

Next, the contents of the present invention will be described in detail with reference to FIGS.
[First Embodiment of the Invention (Example 1) and Prior Art (Comparative Example 1A, Comparative Example 1B)]
Example 1 and the prior art (Comparative Example 1A) will be described with reference to FIG.
As a manufacturing apparatus, a triaxial planetary dispersion / mixing / kneading machine [T. K. Hibis Dispermix (registered trademark)], first, in step (1), 100 parts by mass of fat preliminarily heated to 50 ° C. and 200 parts by mass of flour with a water content of 13% by mass (mass ratio of fat / wheat flour) 1/2) was introduced into the apparatus and mixed at about 40 ° C. to prepare a first blended raw material [(1) in FIG. 1].

  Then, in the step (2), steam is introduced into the heating pipe of the apparatus, and the prepared first blended raw material is heated for about 90 minutes to a product temperature of 100 ° C. to 110 ° C. (in Example 1, product temperature = 110). (2) in FIG. 1].

  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 in a reduced-pressure environment is applicable, and the heating method is not limited to the above-described method. Examples of the heating method include fire, steam, electromagnetic induction heating, and microwave heating. The stirring and mixing method is not limited to the above method.

  The method for measuring the product temperature referred to in the present invention is not particularly limited as long as the temperature of the blended raw material of fats and oils can be measured, and a contact type, non-contact type, or a combination of these can be used.

  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.

  In Example 1, flour having a water content of 13% by mass was used. However, 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 combination with 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 type of fat used in the present invention is not particularly limited. 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, lippe fat, shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil and other vegetable oils and fats, beef fat, pork fat, fish oil, whale oil and other animal fats, these fats and oils Examples thereof include single or mixed oils or processed oils and fats that have been cured, fractionated, or transesterified.

Since wheat flour with a moisture content of 13% by mass was used and 1/2 was selected as the mass ratio (oil / fat / wheat flour), the oil / fat and flour were uniformly mixed at a product temperature of 110 ° C. over about 90 minutes. The 1st mixing | blending raw material with the property was able to be obtained.
When a mass ratio exceeding 1/2 was used as the mass ratio (oil / fat / wheat flour), it became a mass with extremely low fluidity and could not be heated uniformly.
However, as for this result, the said mass ratio is set suitably by the kind of flour to be used, a moisture content, and the capability of a mixing apparatus.

The reason why the product temperature is heated to 100 ° C. or more and 120 ° C. or less in Example 1 is to evaporate moisture in the first blended raw material and reduce the rawness of the flour.
If the product temperature is less than 100 ° C., water cannot be sufficiently evaporated in a short time, and the rawness of the flour may not be reduced. If the product temperature exceeds 120 ° C, the hue of roux may turn brown and the flavor may deteriorate.

  Then, the first blended raw material stirred and mixed to the product temperature 110 ° C. in the step (3) is stirred and mixed while introducing steam in an amount sufficient to maintain the product temperature at 110 ° C. into the heating pipe of the apparatus. While starting vacuuming (degree of vacuum: -80 kPaG) ((3-1) in FIG. 1).

  The reason why the vacuuming (degree of vacuum: −80 kPaG) is started when the product temperature is 100 ° C. or higher and 120 ° C. or lower is to vaporize and remove a necessary amount of water without impairing the flavor.

If the degree of vacuum is less than −10 kPaG, moisture cannot be sufficiently vaporized and removed, so that the first blended raw material is uniformly mixed and does not become a paste and becomes non-uniform.
The degree of vacuum is preferably −40 to −95 kPaG and the degree of vacuum is −70 to −90 kPaG so that moisture can be sufficiently vaporized and removed, and the first compounding raw material is uniformly mixed into a paste. It is more preferable because the object can be achieved in a shorter time.

Even when stirring and mixing from room temperature to a product temperature of 110 ° C., the moisture contained in the first compounding material is vaporized, but when the evacuation is started, the remaining moisture contained in the first compounding material is rapidly increased. Vaporize. And a 1st mixing | blending raw material is cooled with the heat of vaporization at the time of a water | moisture content evaporating rapidly.
Vacuuming is stopped for about 10 minutes, and the vacuuming is stopped when the product temperature of the first blended raw material is 80 ° C. or higher and lower than 100 ° C. (in Example 1, the product temperature of the first blended raw material is approximately 85 ° C.). [(3-2) in FIG. 1].

The evacuation time was about 10 minutes. If less than 10 minutes, the evacuation was slightly insufficient and moisture remained, and the fluidity of the first blended material was still slightly low, but the vacuum was about 10 minutes. This is because when the drawing is performed, excess moisture is removed without impairing the quality, and the first blended raw material becomes a uniform paste and the fluidity is greatly improved.
This is because even when the evacuation time exceeds 10 minutes, the uniformity and fluidity of the paste of the first compounding raw material are not greatly improved.

In addition, fluidity | liquidity measured the electric current value of the main motor which drives the stirrer of the said apparatus continuously in the process, and judged it by the electric current value. The current value at the time when the evacuation was stopped [(3-2 of FIG. 1)] was 32 Amp.
A large current value of the main motor indicates that the viscosity is high and the fluidity is low. On the other hand, a small current value of the main motor indicates that the viscosity is lowered and the fluidity is improved.

  Then, in the step (4), the first blended raw material having a uniform and high fluidity paste having a product temperature of about 85 ° C. is supplied again with steam into the heating pipe of the apparatus, while stirring and mixing. Then, 50 parts by mass of wheat flour was added and blended so that the mass ratio of oil and fat to wheat flour was 1: 2.5 to prepare a second blended raw material [(3-2) in FIG. 1].

  In this example, the first blended raw material stirred and mixed at a product temperature of 100 ° C. or higher and 120 ° C. or lower is stirred and mixed in a reduced pressure environment, and cooled by the heat of vaporization when the water contained in the first mixed raw material is vaporized. After the product temperature of the first blended raw material becomes 80 ° C. or higher and lower than 100 ° C., the decompression process is stopped, and the first blended raw material is further mixed with wheat flour while stirring and mixing, and the mass ratio Although the example which increased (mass ratio of fats and oils / wheat flour) was shown, in order to change a taste and quality other than wheat flour, for example, the flour combined with the starch was mixed and the mass ratio (of fat / wheat flour (Mass ratio) can also be increased.

  In addition, the second blended raw material stirred and mixed at a product temperature of 100 ° C. or higher and 120 ° C. or lower is stirred and mixed in a reduced pressure environment while being cooled by the heat of vaporization when moisture contained in the second mixed raw material is vaporized. After the product temperature of the second blended raw material becomes 80 ° C. or higher and less than 100 ° C., the decompression process is stopped, and the second blended raw material is further mixed with stirring or heating and further mixed with flour or wheat flour. When the mass ratio (mass ratio of fat / wheat flour) is increased, it is possible to increase the mass ratio by adding only flour, but the starch is used in combination to change the flavor and quality other than flour. The said mass ratio (mass ratio of fat / wheat flour) can also be increased by mix | blending the flour which was made.

In the above examples, examples of wheat flour and starch were given as a mixture containing wheat flour. However, in addition to starch, for example, at least one selected from salt, sugar, amino acids, spices, emulsifiers and the like can be used in combination as a seasoning. .
When using starch and the like together, the necessary amount for changing the flavor and quality can be blended. For example, it is preferably blended in an amount of 1 to 150% by weight, preferably 10 to 100% by weight based on the amount of the whole wheat flour. It is more preferable.

And if the process (5) stirring and mixing is continued, the product temperature of the prepared second blended raw material is raised to 100 ° C. or higher and 110 ° C. or lower, and in this Example 1, it is raised to 105 ° C. in about 20 minutes, and the roasting is completed. (3-3) in FIG.
Water in the flour added and blended by this stirring and heating was evaporated and removed, and the rawness of the flour was greatly reduced.
The reason why the temperature of the second blended raw material is up to 105 ° C. is that the amount of flour added and blended is 50 parts by weight less than 200 parts by weight of flour in the case of the first blended raw material, and 105 ° C. This is because it was confirmed that the rawness of the flour added and blended with the degree was greatly reduced.

  And when the product temperature of the process (6) 2nd mixing | blending raw material will be 105 degreeC, the steam supply to the said apparatus will be stopped, instead cooling water will be supplied and cooled, and the wheat flour roux (white roux) of this invention Was prepared.

When the wheat flour roux of the present invention is cooled and the product temperature reaches 85 ° C. ((3-4) in FIG. 1), seasoning (salt, sugar, amino acid, etc.) is added while stirring, and milk powder is added. Thus, the stew of the present invention was prepared.
This is because if the seasoning, milk powder or the like is added when the product temperature of the wheat flour roux of the present invention reaches 85 ° C. while cooling, the quality such as aroma of the milk powder is not lost.
In the present invention, the stew of the present invention can be prepared by blending at least a milk-derived material and / or a meat-based material with the flour flour of the present invention.
Examples of the raw material of the milk-derived raw material used in the present invention include milk, cheese, powdered milk, yogurt, fermented milk and the like.
The meat-based raw materials used in the present invention are generally raw materials derived from livestock such as cattle, pigs and birds, and include various powders, various extracts and seasonings mixed with other raw materials. Can do.

Further cooling was performed, and after the start, when the first blended raw material was prepared [(1) in FIG. 1], when the product temperature of the stew of the present invention reached about 55 to 58 ° C. [Fig. 1 (3-5)], since the fluidity is in a state suitable for filling, the stew of the present invention was filled in a product container, cooled and solidified, and hermetically packaged.
In the embodiment, the stew of the present invention is filled in a product container and cooled and solidified, and then sealed and packaged. However, the cooled and solidified stew can be cut into product shapes, or flakes and powders, and then sealed and packaged. .

  About the wheat flour roux of the present invention, the following evaluation methods were used to evaluate the fluidity at the time of preparation, the current value of the stirring motor, the rotation state of the stirring shaft, and the moisture content of the prepared flour roux of the present invention. In addition to evaluating the hue, comprehensive evaluation is performed, and the evaluation results are summarized in Table 1.

(Evaluation method):
(1) Fluidity and current value of the stirring motor: During the process, the current value of the main motor that drives the stirrer of the apparatus was continuously measured, and when the evacuation was stopped [for example, (3-2 in FIG. )] And the current value at the end of the final heating step [for example, (3-5) in FIG. 1]. Moreover, it was evaluated whether it was flowing uniformly by visual observation.
Good (double-circle): It is flowing uniformly and an electric current value is 35 Amp or less.
Δ: Although flowing uniformly, the current value exceeds 35 Amps.
X: The uniformity is poor and the current value exceeds 35 Amps.
In the case of a comparative example that does not perform evacuation, the temperature of the product stabilized at 105 ° C or higher, or the current when the stirrer load is increased and the stirring speed is further increased, and the fluid flows uniformly by visual inspection. Evaluated whether or not.

(2) Rotating state of the stirring shaft: It was visually evaluated whether or not the stirring shaft was rotating smoothly.

(3) Moisture content (mass%): a value measured by a heat drying method.
The heat drying method in the present invention is a method of measuring the water content from the difference in mass before and after drying by heating and drying at 105 ° C. for 3 hours under normal pressure.

(4) Hue: visually evaluated.

(5) Comprehensive evaluation: The results of the above (1) to (4) were comprehensively evaluated.
A: Overall good.
○: Slightly difficult, but good overall.
Δ: There are difficulties and commercialization is difficult.
X: There is a difficulty and cannot be commercialized.

  In addition, for the stew of the present invention, the following evaluation methods were used to evaluate the container filling property, flavor / quality state, viscosity after cooking, productivity, and comprehensive evaluation. The evaluation results are summarized in Table 1. .

(Evaluation method):
(1) Container filling property: Evaluated visually.
A: Good.
○: Slightly difficult, but good.
X: There is a difficulty and it is bad.

(2) Flavor and quality state: Evaluated by a sensory test with 20 panelists.
A: Good.
○: Slightly difficult, but good.
Δ: Somewhat difficult.
X: There are difficulties.

(3) Viscosity after cooking: Evaluated by a sensory test with 20 panelists.
○: Good.
Δ: Slightly decreased (slightly weak)
X: It has fallen (it is weak).

(4) Productivity (manufacturing time): After starting, the first blended raw material was prepared [for example, from (1) in FIG. 1] until the product temperature of stew or curry rose to about 55-58 ° C. [ For example, the time of (3-5)] in FIG.

(5) Comprehensive evaluation: The results of the above (1) to (4) were comprehensively evaluated.
A: Overall good.
○: Slightly difficult, but good overall.
Δ: There are difficulties and commercialization is difficult.
X: There is a difficulty and cannot be commercialized.

(Comparative Example 1A)
(1) Step (1) 100 parts by weight of fat preheated to 50 ° C. and 200 parts by weight of flour having a water content of 13% by weight (weight ratio of fat / wheat flour of 1/2) are used in Example 1. The mixture was put into the apparatus and mixed at about 40 ° C. to prepare a first blended raw material [(1) in FIG. 1].
Then, in the step (2), steam was introduced into the heating pipe of the apparatus, and the prepared first blended raw material was stirred and heated to a product temperature of 110 ° C. over about 90 minutes [(2) in FIG. 1]. .

Then, without vacuuming the first blended raw material stirred and mixed at a product temperature of 110 ° C. in step (3), 50 parts by weight of flour with a water content of 13% by mass (oil / fat / wheat mass ratio 1 / 2.5) When the mixture was further mixed and stirred and heated and mixed, the water in the wheat flour evaporated to 105 ° C. in about 60 minutes, and roasting was completed [(3) in FIG. 1]. The current value at the time of [(3) in FIG. 1] was 30 Amp.
And when the product temperature of the 1st compounding raw material became 105 degreeC, the steam supply to the said apparatus was stopped, cooling water was supplied instead and it cooled, and prepared the flour roux of the comparative example 1A.

When the flour roux is cooled and the product temperature reaches 85 ° C. ((4) in FIG. 1), a seasoning (salt, sugar, amino acid, etc.) is added while stirring, milk powder is added, and Comparative Example 1A is added. Stew was prepared.
Further cooling was performed, and after the start, the temperature of the stew of Comparative Example 1A became about 55-58 ° C. after 220 minutes from the time when the first blended raw material was prepared [(1) in FIG. 1]. At time [(5) of FIG. 1], the fluidity was in a state suitable for filling, so the stew of Comparative Example 1A was filled into a product container, cooled and solidified, and hermetically packaged.

  Table 2 summarizes the evaluation results of the wheat flour and stew of Comparative Example 1A by the evaluation method of Example 1.

(Comparative Example 1B)
Step (1) 100 parts by weight of fat preliminarily heated to 50 ° C. and 250 parts by weight of flour having a moisture content of 13% by weight (weight ratio of oil / wheat flour 1 / 2.5) were used in Example 1. The mixture was put into the apparatus, mixed at about 40 ° C., and heated in the step (2) with stirring and heating for about 90 minutes until the product temperature was 110 ° C. [(2) in FIG. 1], in the same manner as in Comparative Example 1A. A wheat flour roux of Comparative Example 1B was prepared. It was not possible to prepare stew using the flour flour of Comparative Example 1B.
Table 2 summarizes the evaluation results of the wheat flour roux of Comparative Example 1B by the evaluation method of Example 1.

  From Table 1, the flour roux of the present invention has a low current value of the stirring motor, good fluidity, and can be smoothly stirred, so the state of the stirring blade is good, and its water content is 2% by mass. It can be seen that the color is low and the whiteness of oil and fat and flour is excellent.

  Moreover, from Table 1, the stew of the present invention has good container filling properties, as a result of a sensory test by 20 panelists, the flavor and quality are good, the viscosity after cooking is good, and the production time is It can be seen that it is excellent as a whole, including short 180 minutes, good productivity, and low production cost.

  On the other hand, from Table 2, the wheat flour roux of Comparative Example 1A has a low current value of the stirring motor, good fluidity, and can be smoothly stirred, so that the state of the stirring blade is good, and the water content Although it is as low as 2.5% by mass, it has a slightly grayish white color, and it can be seen that it is slightly inferior overall due to the long adjustment time of flour flour and inferior productivity.

  Moreover, from Table 2, the stew of Comparative Example 1A has good container filling properties, but as a result of a sensory test by 20 panelists, it has a slightly bitter taste and poor flavor and quality, and the viscosity after cooking is slightly weak. It can be seen that the manufacturing time is as long as 220 minutes, the productivity is inferior, and the manufacturing cost is high, resulting in a high manufacturing cost.

Further, from Table 2, the wheat flour roux of Comparative Example 1B has a rough and poor fluidity, the current value of the stirring motor is high, the state of the stirring blade is seriously bad, and the water content is 3.5 to It can be seen that the variation is as large as 7.5% by mass, and the hue is grayish white, which is inferior overall.
Moreover, it can be seen from Table 2 that the stew of Comparative Example 1B is rough, has poor container filling properties, and is poor overall.

[Second Embodiment of the Invention (Example 2) and Prior Art (Comparative Example 2A, Comparative Example 2B, Comparative Example 2C)]
Step (1) 100 parts by weight of fats and oils preheated to 50 ° C. and 200 parts by weight of flour with a water content of 13% by weight (weight ratio of fat / wheat flour 1/2) in the production apparatus used in Example 1 The mixture was added and mixed at about 35 ° C. to prepare a first blended raw material [(1) in FIG. 2].

Then, in the step (2), steam was introduced into the heating pipe of the apparatus, and the prepared first blended raw material was stirred and heated to an article temperature of 105 ° C. over about 85 minutes [(2) in FIG. 2]. .
Then, the first blended raw material stirred and mixed to the product temperature of 105 ° C in the step (3) is stirred and mixed while introducing steam in an amount sufficient to maintain the product temperature at 105 ° C into the heating pipe of the apparatus. While evacuating (degree of vacuum: -40 kPaG) was started [(3-1) in FIG. 2].

Vacuuming is performed for about 7 minutes, and when the temperature of the first blended raw material reaches 95 ° C., the vacuuming is stopped, the supply of steam is stopped to the apparatus, and the cooling water is supplied [(3 in FIG. -2)], the flour roux of the present invention was prepared.
The current value at the time of stopping the evacuation [(3-2 of FIG. 2)] was 30 Amp.

When the flour roux of the present invention is cooled and the product temperature reaches 85 ° C. ((3-3) in FIG. 2), seasoning (salt, sugar, amino acid, etc.) is added while stirring, and milk powder is added. Thus, the stew of the present invention was prepared.
Further cooling, after starting, when the temperature of the stew of the present invention reached about 55-58 ° C. after 145 minutes from the time when the first blended raw material was prepared [(1) in FIG. 2] [(3-4 in FIG. 2]] Since the fluidity is in a state suitable for filling, the stew of the present invention was filled in a product container, cooled and solidified, and then sealed and packaged.
Table 1 summarizes the evaluation results of the wheat flour and stew of the present invention by the evaluation method of Example 1.

(Comparative Example 2A)
Wheat flour roux and stew roux were prepared in the same manner as in Example 2 except that vacuuming was not performed.
Step (1) That is, 100 parts by mass of fats and oils preheated to 50 ° C. and 200 parts by weight of wheat flour with a water content of 13% by mass (fat / wheat mass ratio 1/2) were used in Example 1. It put into the said apparatus and mixed at about 35 degreeC, and the 1st mixing | blending raw material was prepared [(1) of FIG. 2].
Then, in the step (2), steam was introduced into the heating pipe of the apparatus, and the prepared first blended raw material was stirred and heated to an article temperature of 105 ° C. over about 90 minutes [(2) in FIG. 2]. . The current value at the time of [(2) in FIG. 2] was 39 Amp.
Then, without evacuating the first blended raw material stirred and mixed to the product temperature of 105 ° C. in the step (3), the steam supply to the device is stopped, and cooling water is supplied and cooled instead to compare Example 2A. Of wheat flour was prepared.

When the flour roux is cooled and the product temperature reaches 85 ° C. ((3) in FIG. 2), a seasoning (salt, sugar, amino acid, etc.) is added while stirring, milk powder is added, and Comparative Example 2A is added. Stew was prepared.
Further cooling, after the start, when the first compounding raw material was prepared [(1) of FIG. 2], when the temperature of the stew of Comparative Example 2A reached about 55-58 ° C. after 160 minutes [ (4) in FIG. 2] Since the fluidity is in a state suitable for filling, the stew of Comparative Example 2A was filled into a product container, cooled and solidified, and sealed and packaged.

  Table 2 summarizes the evaluation results of the wheat flour and stew of Comparative Example 2A by the evaluation method of Example 1.

(Comparative Example 2B)
A first blended sample was prepared at 35 ° C. in the same manner as in Example 2 ((1) in FIG. 2), and the prepared first blended sample at 35 ° C. was evacuated at −80 kPaG while stirring and mixing. The mixture was stirred and heated to a product temperature of 105 ° C. [(5) in FIG. 2]. The current value at the time of [(5) in FIG. 2] was 29 Amp.
Step (1) That is, 100 parts by mass of fats and oils preheated to 50 ° C. and 200 parts by weight of wheat flour with a water content of 13% by mass (fat / wheat mass ratio 1/2) were used in Example 1. It put into the said apparatus and mixed at about 35 degreeC, and the 1st mixing | blending raw material was prepared [(1) of FIG. 2].
Then, steam was introduced into the heating pipe of the apparatus, and evacuation was performed at −80 kPaG while stirring and mixing, and the mixture was stirred and heated to a product temperature of 105 ° C. ((5) in FIG. 2).
And the steam supply to the said apparatus was stopped, cooling water was supplied instead and it cooled, and prepared the flour roux of the comparative example 2B.

When the flour roux is cooled and the product temperature reaches 85 ° C. ((6) in FIG. 2), seasoning (salt, sugar, amino acid, etc.) is added while stirring, milk powder is added, and Comparative Example 2B is added. Stew was prepared.
After further starting and after starting, 170 minutes passed from the time when the first blended raw material was prepared [(1) in FIG. 2], the product temperature of the stew of Comparative Example 2B became about 55-58 ° C. At that time ((7) in FIG. 2), the fluidity was in a state suitable for filling, so the stew of Comparative Example 2B was filled into a product container, cooled and solidified, and hermetically packaged.

  Table 2 summarizes the evaluation results of the wheat flour and stew of Comparative Example 2B by the evaluation method of Example 1.

(Comparative Example 2C)
A first blended sample was prepared at 35 ° C. in the same manner as in Example 2 ((1) in FIG. 2), and steam was supplied to the apparatus, and the first blended sample was stirred and heated and mixed over 70 minutes. When the product temperature reached 90 ° C. ((8) in FIG. 2), the first compounded sample was evacuated at −40 kPaG for 7 minutes and the product temperature reached 78 ° C. ((9) in FIG. 2). The evacuation was stopped.
And the steam supply to the said apparatus was stopped, cooling water was supplied instead and it cooled, and the flour roux of the comparative example 2C was prepared.

  When the wheat flour roux of Comparative Example 2C was cooled and the product temperature reached 70 ° C., seasonings (salt, sugar, amino acid, etc.) were added while stirring, and milk powder was added to prepare stew of Comparative Example 2C. . When the temperature of the stew of Comparative Example 2C reached about 55-58 ° C. ((10) in FIG. 2), the flowability was in a state suitable for filling, so the stew of Comparative Example 2C was filled into a product container. After cooling and solidifying, it was hermetically packaged.

  Table 2 summarizes the evaluation results of the wheat flour and stew of Comparative Example 2C by the evaluation method of Example 1.

  From Table 1, the flour flour of the present invention of Example 2 has a low current value of the stirring motor, good fluidity, and can be stirred smoothly, so the state of the stirring blade is good and its water content is 2 It can be seen that the color is as low as 3% by mass and the hue is white of fats and oils and flour, and is excellent overall.

  Also, from Table 1, the stew of the present invention of Example 2 has good container filling properties, as a result of a sensory test by 20 panelists, good flavor and quality, and good viscosity after cooking. It can be seen that the manufacturing time is as short as 145 minutes, the productivity is good, and the manufacturing is excellent including the low manufacturing cost.

  On the other hand, from Table 2, the flour roux of Comparative Example 2A has a slightly high current value of the stirring motor, slightly poor fluidity, a slightly heavy stirring blade, and a water content of 3. It is as high as 5% by mass, and the hue is slightly grayish white.

  Also, from Table 2, the stew of Comparative Example 2A has good container filling properties, but as a result of a sensory test by 20 panelists, the rawness remained slightly uneven and the flavor and quality were poor, after cooking It can be seen that the viscosity is good and the production time is as short as 160 minutes, but it is slightly inferior overall.

  Also, from Table 2, the flour flour of Comparative Example 2B and Comparative Example 2C has good fluidity, the current value of the stirring motor is low, the state of the stirring blades may be smooth, and the water content is 2.5. The stew of Comparative Example 2B and Comparative Example 2C has good container filling properties, but the taste is 20% as a result of a sensory test by 20 panelists. -The quality is unstable or the raw taste of the flour remains unsatisfactory, and Comparative Example 2C has good viscosity after cooking and a short production time, but it is caused by poor flavor and quality. The overall evaluation shows that it is bad.

[Third embodiment of the present invention (Example 3)]
Step (1) 100 parts by weight of fats and oils preheated to 50 ° C. and 200 parts by weight of flour with a water content of 13% by weight (weight ratio of fat / wheat flour 1/2) in the production apparatus used in Example 1 The mixture was introduced and mixed at about 45 ° C. to prepare a first blended raw material [(1) in FIG. 3].

Then, in the step (2), steam was introduced into the heating pipe of the apparatus, and the prepared first blended raw material was stirred and heated to a product temperature of 112 ° C. over about 100 minutes [(2) in FIG. 3]. .
Then, the first blended raw material stirred and mixed to the product temperature 112 ° C in the step (3) is stirred and mixed while introducing steam in an amount sufficient to maintain the product temperature at 112 ° C into the heating pipe of the apparatus. While starting vacuuming (degree of vacuum: -60 kPaG) ((3-1) in FIG. 3).
Vacuuming was performed for about 10 minutes, and the vacuuming was stopped when the product temperature of the first blended raw material reached 98 ° C. ((3-2) in FIG. 3).

  Then, additional steam is again supplied into the heating pipe of the apparatus to the first blended raw material in which the product temperature of the paste having high uniformity and high fluidity is about 98 ° C., and stirring and mixing. Then, 100 parts by mass of wheat flour was added and blended so that the mass ratio of oil and fat to flour was 1: 3, thereby preparing a second blended raw material [(3-2) in FIG. 3].

And the process (5) stirring and mixing was continued, and it was raised in about 20 minutes to the product temperature of 105 degreeC of the prepared 2nd mixing | blending raw material [(3-3) of FIG. 3].
Then, the second blended raw material stirred and mixed at the product temperature of 105 ° C in the step (6) is stirred and mixed while introducing steam in an amount sufficient to maintain the product temperature at 105 ° C into the heating pipe of the apparatus. Then, evacuation (degree of vacuum: -60 kPaG) was started [(3-3) in FIG. 3].
Vacuuming was performed for about 10 minutes, and the vacuuming was stopped when the product temperature of the second blended raw material reached 92 ° C. ((3-4) in FIG. 3).

  Then, in the step (7), the second blended raw material having a uniform and high fluidity paste having a temperature of about 92 ° C. is supplied again with steam into the heating pipe of the apparatus, while stirring and mixing. Then, 50 parts by mass of wheat flour was added and blended so that the mass ratio of oil and fat to wheat flour was 1: 3.5, thereby preparing a third blended raw material [(3-4) in FIG. 3].

Then, when the step (8) stirring and mixing was continued, the temperature of the prepared third blended raw material was raised to 105 ° C. in about 10 minutes, and roasting was completed [(3-5) in FIG. 3].
Water in the flour added and blended by this stirring and heating was evaporated and removed, and the rawness of the flour was greatly reduced.

  And when the product temperature of the process (9) 3rd mixing raw material became 105 degreeC, the steam supply to the said apparatus was stopped, cooling water was supplied instead, and it cooled and prepared the flour roux of this invention.

  When the wheat flour roux of the present invention was cooled and the product temperature reached 85 ° C. ((3-6 in FIG. 3)), curry powder was added as a spice while stirring to prepare the curry roux of the present invention.

Further cooling, after start, when the first blended raw material was prepared [(1) in FIG. 3] 210 minutes passed, when the product temperature of the present invention was about 55-58 ° C. [(3-7 of FIG. 3]] Since the fluidity is in a state suitable for filling, the product container was filled into the product container, cooled and solidified, and sealed and packaged.
Table 1 summarizes the evaluation results of the flour roux and curry roux of the present invention by the evaluation method of Example 1.
The spices used in the present invention are generally referred to as spices and herbs, and specifically, for example, anise, onion, allspice, oregano, garlic, cardamom, cumin, chili, pepper, sage, Examples of the curry powder include nutmeg, clove, cinnamon, yam, ginger, coriander, fennel, feneglique, and turmeric.

[Fourth to sixth embodiments of the present invention (Examples 4 to 6)]
Except for the conditions described in Table 1, the wheat flour and stew were prepared in the same manner as in Example 2, and the evaluation results are summarized in Table 1 by the evaluation method of Example 1.

[Seventh to ninth embodiments of the present invention (Examples 7 to 9)]
In Examples 7-8, the flour roux and stew of the present invention were prepared in the same manner as in Example 1 except that the conditions were as described in Table 1, and the evaluation results were summarized by the evaluation method of Example 1. Table 1 shows.
In Example 9, the flour roux of the present invention was prepared in the same manner as in Example 1 except that it was prepared under the conditions described in Table 1. When the flour roux was cooled and the product temperature reached 85 ° C, stirring was performed. While adding spices, the curry roux of the present invention was prepared, and the evaluation results are summarized in Table 1 by the evaluation method of Example 1.

  From Table 1, the flour roux of the present invention of Examples 3 to 9 has a low current value of the stirring motor, good fluidity, and can be smoothly stirred, so the state of the stirring blade is good and its moisture content The content is low, and the hue is slightly gray in Example 3, and grayish browning in Example 5, but the others have whiteness of fats and oils, and it is understood that they are excellent overall. .

  Moreover, from Table 1, the curry roux of the present invention of Examples 3 and 9 and the stew roux of the present invention of Examples 4 to 8 have good container filling properties. As a result of sensory test by 20 panelists, flavor and quality The viscosity after cooking is good, the manufacturing time is short, the productivity is good, and it is excellent overall including the low manufacturing cost.

  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 thereof. 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.

  By the method for producing wheat flour roux of the present invention, a small lump that does not bulge is generated, a uniform paste-like mixture having low viscosity and fluidity is obtained, excellent in storability, and without a raw odor, Flour, which is a low-calorie food with low fat content, low fluidity, low moisture content, white hue, excellent flavor, low calorie content, and low calorie resulting from overheating of flour A remarkable effect that it can be produced and provided well can be obtained, and it is possible to provide curry roux and stew roux that are excellent in flavor and low in calorie content and low calorie content using the flour roux of the present invention. The industrial utility value is very large.

Claims (2)

A blended raw material consisting essentially of wheat flour having a mass ratio of 2 or less and a moisture content of 10 to 15% by mass with respect to the fat and oil is mixed so that the product temperature is 100 ° C. or higher and 120 ° C. or lower. Later, as a vacuum mixing step that is performed at least once, the vacuum is set to a high vacuum level of −10 PaG or higher, and the pressure contained in the blended raw material is reduced by performing the pressure reduction step operation under a pressure reduction operation time of 20 minutes or less. Rapidly vaporize and cool the blended raw material with this heat of vaporization and stir and mix the blended raw material to reduce the water content of the resulting blend to 3.0% by weight or less, and then heat by adding flour It consists of a uniform paste that is fluid at times, and prepares a solid wheat roux at room temperature,
here,
Add flour and heat and mix so that the product temperature is 100 ° C. or more and 120 ° C. or less, thereby preparing a flour paste that is solid at room temperature in a uniform paste with fluidity when heated,
And,
A method for producing wheat flour with low fat content, characterized in that the total flour including additional flour is larger than a mass ratio of 2 to the fat . A blended raw material consisting essentially of wheat flour having a mass ratio of 2 or less and a moisture content of 10 to 15% by mass with respect to the fat and oil is mixed so that the product temperature is 100 ° C. or higher and 120 ° C. or lower. Later, as a vacuum mixing step that is performed at least once, the vacuum is set to a high vacuum level of −10 PaG or higher, and the pressure contained in the blended raw material is reduced by performing the pressure reduction step operation under a pressure reduction operation time of 20 minutes or less. Rapidly vaporize and cool the blended raw material with this heat of vaporization and stir and mix the blended raw material to reduce the water content of the resulting blend to 3.0% by weight or less, and then heat by adding flour It consists of a uniform paste that is fluid at times, and prepares a solid wheat roux at room temperature,
here,
Add wheat flour, further perform the heating mixing and vacuum mixing step,
And
A method for producing wheat flour with a low content of fats and oils, characterized in that the total flour including additional flours is larger than a mass ratio of 2 to the fats and oils .

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